Vegetable soups are tasty, and we enjoy them so much in every season, but especially when the weather starts to cool, I consider one of the most delicious dishes for a warm and full of flavor meal. Today we want to bring for you The Best Minestrone Soup Recipe, a first vegetarian dish that you can cook and consume in any season. In this recipe, I have combined Winter season ingredients with other greens that we still find fresh on the market.
Ingredients 4- 6 Servings
- 1- onion
- 1- leek, the white part
- 1-2 spring onions
- 1-carrot
- 1-cerely stick
- 1-zucchini
- 1-red bell pepper
- 1-green or yellow bell pepper
- 1-potato
- 1-eggplant
- 1-ripe tomato
- ½ small broccoli
- 100 -200 g yellow squash
- 150-200 g of spinach
- 100-200g of peas
- 2- garlic cloves
- fresh parsley
- salt, pepper, olive oil
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Directions
- We will wash and clean the vegetables, peel when needed, and cut them all into small cubes.
So we start with the onions and leeks, wash them, clean them, and chop them finely and we will cook them at medium temperature in a pot with a little olive oil covered with a lid. - After softening a bit, we will add the carrot, celery, and diced zucchini and squash. Once these cook for 2-3 minutes, add the eggplant, potatoes, peas, broccoli flowers, and spinach cut into pieces.
- We will add the skinless and diced tomato. Add a little salt, pepper, finely chopped fresh parsley, and cook for a few more minutes on low heat.
- We will add meat stock or water, about 1-1.2 liters, and let the soup boil with the lid closed for about 20 minutes.
- Enjoy the soup with salt, pepper, finely chopped parsley, and serve warm with a slice of lemon.
Bon Appetit! 
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