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Hearty Minestrone Soup

Spring is finally here in Sweden, and I couldn’t be more excited about it – I can’t wait to enjoy all the fresh vegetables and summer foods, barbecues and picnics! The only thing I will miss are hot, hearty vegetable soups.

Knowing that it will be off the menu soon I think now is a good time to indulge in my favourite soup one last time before summer is finally here. Oh Minestrone, how I will miss you!

Minestrone Soup recipe

Minestrone Soup Recipe
Serves 6
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  1. olive oil
  2. 1 1/2 cup chopped onion
  3. 3 carrots, diced
  4. 3 celery stalks, diced
  5. 2 1/2 peeled and diced butternut squash
  6. 4 garlic cloves, crushed
  7. 2 tsp chopped fresh thyme
  8. 700g/24 oz crushed tomatoes
  9. 1,4 liter/47 oz vegetable broth
  10. 1 tbsp salt
  11. 1 ½ tsp pepper
  12. 1 bay leaf
  13. 400 g/14 oz cannellini beans, rinsed
  14. 1 cup macaroni
  15. 230 g/8 oz baby spinach
  16. 1/2 cup dry white wine
  1. Sauté onion, carrots, celery, butternut squash, garlic and thyme in 2 tbsp of olive oil in a large pot over medium heat for 8–10 minutes.
  2. Add crushed tomatoes, vegetable broth, bay leaf, salt and pepper and bring to a boil.
  3. Lower the heat and let simmer for 30 minutes until the vegetables are soft. In the meantime, cook the macaroni in a separate pot according to the instructions on the package. Drain and set aside.
  4. Remove the bay leaf, add beans and cooked macaroni and heat through. Add spinach and cook for a minute or so, and finally add the wine, stir and serve!
  1. This minestrone soup recipe is even tastier when served with fresh garlic bread - I will post the recipe for that in another post soon! 🙂
Sofia von Porat https://sofiavonporat.com/

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