Today was super rainy and cold, and I decided that making soup was simply necessary. It was my first time making this particular recipe, and I LOVE it!

Minestrone (Chunky Vegetable Soup)


  • 1/4 cup extra virgin olive oil
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 2 russet potatoes, cut into small cubes
  • Salt and freshly ground pepper
  • 6 cups low sodium vegetable broth
  • 1 can peeled, diced tomatoes
  • 2 medium zucchini, diced
  • 1 cup fresh green beans, ends cut off and snapped in half
  • 1/2 cup chopped fresh parsley leaves


  • Put 3 tablespoons of the oil into a large, deep pot over medium heat. When hot, add the onion, carrot and celery. Cook, stirring, until the onion softens (about 6 minutes.) 
  • Add the potatoes and sprinkle with salt and pepper. Cook, stirring for a minute or two, then add the broth and the tomato; bring to a boil, then lower the heat until the mixture bubbles gently. Cook, stirring every now and then, until the vegetables are fairly soft.
  • Add the soft vegetables and the parsley and adjust the heat again so the mixture simmers. Cook until all of the vegetables are very tender, about 15-20 minutes. Taste and adjust the seasoning. Add the remaining tablespoon of olive oil.
  • Serve with parmesan cheese on top!




  1. monstrdreams reblogged this from abouldervegetarian and added:
  2. comebacktothis reblogged this from abouldervegetarian
  3. abouldervegetarian posted this