Go Back
+ servings
minestrone di verdure autunnale hearty fall minestrone soup zuppa di verdure autumn soup
Stampa Pin
5 da 1 voto

Italian Hearty Fall Minestrone Soup 

Portata Main Course, Main Dish, Soup
Cucina Gluten-free, grain-free, Vegan
Keyword autumn, fall, healthy, kale, minestrone, pumpkin, soup, vegetables
Preparazione 15 minuti
Cottura 35 minuti
Porzioni 12 servings
Calorie 136kcal
Chef Fran Beauty Food Blog

Ingredienti

  • 400 g carrots
  • 300 g celeriac
  • 250 g leeks
  • 250 g pumpkin I use Delica
  • 650 g cauliflower
  • 440 g fennel
  • 150 g tomato sauce unsalted
  • 2 l vegetable broth homemade and unsalted
  • 350 g broccoli
 florets
  • 50 g cavolo Toscano or kale
  • 60 g extra virgin olive oil
  • salt to taste

For the flavored oil

  • 20 g extra virgin olive oil
  • 4 g garlic about 2 garlic cloves
  • 2 g fresh rosemary
  • 2-3 fresh thyme sprigs

NB: All vegetables in the list must be weighted once washed, peeled and chopped.

    Istruzioni

    • Cut all the vegetables into small cubes and weigh them using a scale. (You know I'm little Miss Finicky !)
    • In a saucepan or a pot, heat the olive oil and add the bay leaves, carrots, celeriac, leeks and salt. Simmer over medium heat for 3-4 minutes, stirring gently with a wooden spoon.
    • Add the pumpkin, cauliflower and fennel and sauté for 3 more minutes. Add in the tomato puree and cook 3-4 minutes on medium heat.
    • Pour the vegetable stock and let simmer for 20 minutes over medium heat.
    • At this point, add the broccoli springs and chopped cavolo Toscano or kale. Stir and cook another 5 minutes.
    • Season with if needed. Remove the bay leaves.
    • Separately, prepare the flavoured oil. In a pan, slowly heat the oil and add the chopped garlic, rosemary and thyme sprigs. Simmer until garlic is golden. Remove thyme sprigs and pour the flavoured oil into the hot minestrone. Stir and serve.
    • You can also serve the flavored oil on each single bowl, right after pouring the minestrone soup. ( See notes )

    Note

    Vegetable soups, like most soups and stews, are better if left to rest and enjoyed the next day because the flavors amplify and blend together.
    You can prepare the flavored oil only once and heat a small amount when serving the minestrone.
    If you prefer other aromatic herbs, go ahead! I suggest rosemary because it is very fragrant and keeps cooking well. Other fresh herbs are likely to become bitter if heated in oil.

    HOW TO STORE this FALL MINESTRONE SOUP

    This minestrone can be stored up to 4-5 days in the refrigerator, in a container with the lid.
    Simply heat it up on the stove and enjoy it s it is, with bread, crackers, legumes, buckwheat, rice, pasta or as you like!

    CAN YOU FREEZE THE VEGETABLE MINESTRONE SOUP?

    Yes, you can freeze the fall minestrone soup for up to 3 months!
    I usually cook large amounts of soups and I freeze some in small containers. So whenever you want to relax and dine quickly and without stress, you can treat yourself to a hot minestrone simply by removing it from the freezer and heating it. Remember to take the container out of the freezer a few hours before having dinner!

    Nutrition

    Serving: 1of 12 | Calorie: 136kcal | Carbohydrates: 18.3g | Proteine: 3.9g | Fat: 6.9g | Colesterolo: 0mg | Sodio: 200mg | Fiber: 5.2g | Zucchero: 6.9g