Minestrone soup - Emily Skye

Minestrone soup

Minestrone soup

As the cooler months roll on in, I start craving warm comforting foods more than the salads and cold dishes that I love in the summer time. Minestrone is a thick tomato based soup that I really enjoy making because it so simple to put together. This recipe is easily adjustable to suit your own dietary requirements, or what you have available in the fridge!

For example, I avoid gluten and refined grains so this recipe doesn’t contain any pasta or barley, even though these are common ingredients in minestrone. I also like to avoid using processed foods and try to stick to as many fresh products as possible, which is why this recipe involves fresh tomatoes, however you can use canned tomatoes if you prefer.

This particular recipe is also vegan friendly :)


  • 950 ml vegetable stock (or equal amount of plain water)
  • 4 medium tomatoes (or 400g tinned diced tomatoes)
  • 400 gm tin of your bean of choice (I enjoy Great Northern beans)
  • 1 large onion, diced
  • 1 medium carrot, peeled and chopped finely
  • 1 medium potato, peeled and chopped
  • 1 small turnip, peeled and chopped
  • 1 large celery stalk, chopped
  • 3 spring onions, diced
  • 160 ml coconut cream (optional)
  • 2 tsp. Rock salt

* Remember you can add anything else you like, or you can substitute some of these ingredients for others, depending on what you have available!


  • Heat the stock or water over medium heat then add veggies (not the fresh herbs), allowing them to simmer for 20 minutes before adding the beans and heating for a further 5 minutes.
  • Add salt to season then serve with a dollop of coconut cream and a sprinkling of fresh herbs.

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