Feel-Good Minestrone
6 People
145 Cals
Feel-Good Minestrone
6 People
145 Cals
About the recipe
Nourishing • Hearty • Plant-Powered ComfortThere is something deeply comforting about a big pot of minestrone gently simmering on the stove. It’s the kind of wholesome, rustic soup that fills the kitchen with the most beautiful aromas while nourishing the body from the inside out.My Feel-Good Minestrone is a vibrant bowl of goodness inspired by traditional Italian cooking — simple vegetables, creamy cannellini beans, sweet tomatoes and fragrant herbs slowly simmered together to create a rich, satisfying broth. It’s hearty without being heavy, naturally plant-based, gluten-free and packed with fibre, vitamins and antioxidants that support gut health, energy and overall wellbeing.Leeks, garlic, carrots and celery form the classic flavour base, while zucchini and sweet green peas add freshness and colour. Cannellini beans provide plant protein and creaminess, turning this humble soup into a beautifully balanced meal. A final spoonful of vibrant basil pesto and a sprinkle of parmesan elevate the whole dish into something truly special.This is the kind of feel-good cooking I love most — simple ingredients, minimal fuss and deeply nourishing results. It’s perfect for cooler evenings, easy weeknight dinners or meal prep for the days ahead, and it tastes even better the next day as the flavours deepen and develop.Serve it steaming hot with a drizzle of olive oil and a slice of rustic bread if you like, and enjoy a bowl of comforting Italian goodness that truly makes your body feel amazing.
Nutrition Per Serving
145
Calories
1g
Fat
0.2g
Saturates
7g
Sugars
220mg
Salt
14g
Protein
24g
Carbs
10g
Fibre
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic sliced
- 1 leek washed and sliced
- 2 celery sticks chopped
- 2 carrots chopped
- 2 –3 cups hot water from a boiled kettle
- 800 ml peeled chopped tomatoes
- 3 –4 baby zucchini sliced
- Sea salt and white pepper to taste
- 250 g green peas fresh or frozen
- Handful fresh basil leaves
- Handful fresh parsley chopped
To Serve (Optional but Recommended)
- A few generous spoonfuls basil pesto
- Freshly grated parmesan
- good sourdough or focaccia
Method
- Heat the olive oil in a large saucepan over medium heat.
- Add the leek, celery and carrots.
- Sauté gently for about 4–5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Pour in the hot water, followed by the chopped tomatoes, tomato paste, cannellini beans, basil leaves and sliced zucchini. Stir gently to combine.
- Season with salt and pepper
- Bring the soup to a gentle simmer, then reduce the heat slightly and cook for 45 minutes, allowing the vegetables to soften and the flavours to develop.
- Add the green peas and cook for a further 3 minutes until tender.
- Stir through the chopped parsley just before serving to brighten the flavour. Taste and adjust where needed.
- Ladle the hot minestrone into bowls.
- Top with a generous spoonful of pesto and a generous sprinkle of freshly grated parmesan.
- Serve alone or with good sourdough topped with avocado or focaccia.
Notes & Inspiration
It’s the kind of soup that feels incredibly wholesome — packed with fibre, plant protein, antioxidants and vitamins that support gut health, energy and overall wellbeing. The combination of beans, vegetables and olive oil creates a beautifully balanced meal that is both hearty and light at the same time. One of the lovely things about minestrone is that it’s naturally adaptable. You can easily add other vegetables you have on hand such as cabbage, spinach, kale, pumpkin or green beans. A handful of small pasta also be stirred through if you’d like a more substantial meal. Add more protein:
Edamame beans and green peas are a fantastic addition to boost protein. Stir through 1 cup shelled edamame during the last 5 minutes of cooking. You can also add extra cannellini beans or butter beans, which make the soup more satisfying while keeping the broth creamy and comforting. Beautiful Ways to Serve It
To make this soup even more nourishing, try serving it with:
A spoonful of hummus swirled into the bowl or with a side of sourdough for creaminess and extra plant protein
A dollop of basil pesto for richness and flavour
It’s the kind of soup that feels incredibly wholesome — packed with fibre, plant protein, antioxidants and vitamins that support gut health, energy and overall wellbeing. The combination of beans, vegetables and olive oil creates a beautifully balanced meal that is both hearty and light at the same time. One of the lovely things about minestrone is that it’s naturally adaptable. You can easily add other vegetables you have on hand such as cabbage, spinach, kale, pumpkin or green beans. A handful of small pasta also be stirred through if you’d like a more substantial meal. Add more protein:
Edamame beans and green peas are a fantastic addition to boost protein. Stir through 1 cup shelled edamame during the last 5 minutes of cooking. You can also add extra cannellini beans or butter beans, which make the soup more satisfying while keeping the broth creamy and comforting. Beautiful Ways to Serve It
To make this soup even more nourishing, try serving it with:
A spoonful of hummus swirled into the bowl or with a side of sourdough for creaminess and extra plant protein
A dollop of basil pesto for richness and flavour
