Minestrone Soup with Pumpkin, Green Peas and Thyme

A MINESTRONE IS A NATIVE ITALIAN name for an everyday thick vegetable soup put together from any ingredients found in the kitchen. In this version, I combine pumpkin, green peas and thyme for a warm, slightly earty, slightly-sweet feeling.

minestrone for blog 3

Minestrone Soup with Pumpkin, Green Peas & Thyme

Prep time: 30 minutes. Serves 4. 

Oil or butter for cooking, 2 tbsp
White onion, 1 large
Carrot, 1 large or 2 small
Celery, 2 stalks
Flour, 1 tbsp
Potato, 2, diced
Green beans, 100g, cut in 2-3 cm long pieces
Pumpkin, diced, 2 large handfuls
Green peas, frozen, 200g
Dried thyme, 1-2 teaspoon
1,5L vegetable stock (1,5L water + 2 blocks of vegetable stock)
Salt & pepper to taste

1. DICE ONION, THINLY SLICECARROT AND CELERY. Fry all three with oil in a large soup pan for 5 minutes, stirring occassionally. Then add flour, stir well and add hot vegetable stock.
2. CUT POTATO, PUMPKIN AND GREEN BEANS INTO LARGE CHUNKS. Add potato to the pan, bring to a boil. After 5 minutes of simmering, add pumpkin and green beans. Let simmer for another 10 minutes.
3. ADD FROZEN GREEN PEAS and again bring to a simmer for another 5-7 minutes. Lastly, add thyme, salt and pepper. Stir, serve and enjoy!

TIP: Dicing a pumpkin is not a lot of fun. When I dice one, I use a part for this soup and freeze the rest. When I want to make this soup again, I just grab the previously diced pumpkin from the freezer, which is way less work! 😉

minestrone for blog 2

Benefits of this meal

SIMPLE AND AFFORDABLE, and vegetables can be varied depending on what you have in the fridge and need to use soon.

HEALTHY FOR THE EYES, helping prevent age-related macular degeneration

FULL OF FIBER and green vegetables, making it healthy for the bowels.

HEALTHY FOR THE SKIN, due to beta-carotenes from carrot and pumpkin

A GREAT SOURCE OF VEGGIES, one portion contains 2 of your 5-a-day fruits and veg!



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