Spicy Minestrone Soup – A hearty and warming spicy minestrone soup made with 8 simple ingredients in one pot! Vegan and refined sugar free, with gluten-free and oil-free options.
What is minestrone soup?
Minestrone soup is a thick soup of Italian origin, made with a variety of vegetables, and often with additions of rice, beans or pasta. There is no set recipe for the minestrone soup as it can be made with whatever vegetables you have at your disposal, making it the perfect creation for when you need to get rid of the straggler vegetables in your fridge.
What do you need to make minestrone soup?
For this spicy minestrone recipe, you need just 8 main ingredients:
- White onion
- Vegetable Stock
- Canned diced tomatoes (I used fire roasted)
- Macaroni (or any other small pasta)
- Bay leaves
You also need the following equipment
- large pot with lid (or a dutch oven)
How to make the best minestrone soup?
- Use a dutch oven: If you don't have a dutch oven, that is fine, just use a large pot with a well-fitting lid so that your vegetables have plenty of time to soften.
- Simmer on low heat: As it is the case with most soups, time is the best ingredient in creating the soup with a rich depth. To achieve this, simmer the soup on a low heat for 15 minutes at the minimum.
- Stir often when sautéeing vegetables: Doing so will prevent your vegetables from sticking to the bottom of the pot.
- Taste and season as you go: You can adjust the salt/pepper/spice level by adding them a bit by bit. I love spicy food so this minestrone has a spicy kick but if that is not for you, simply cut down the amount by a quarter or feel free to skip it all together.
This minestrone soup is...
- Hearty with a spicy kick
- Comforting and cozy
- Can be made in one pot
- Perfect for cold weather
Frequently Asked Questions
- Can I make it gluten free? You can definitely make this recipe
- How long can I store this minestrone soup? This minestrone soup lasts for 3 days in an airtight container in the fridge. It is possible to eat them later than this but I would try to eat it as soon as possible to keep the freshness of the vegetables!
If your question isn't answered here, be sure to check out the comments section below. You might find the answer to your question down there. Otherwise, please leave a comment on this post so I can get back to you ASAP!
As always, thanks for reading!
A hearty and warming spicy minestrone soup made with simple ingredients in one pot! Vegan and refined sugar free, with gluten-free and oil-free options.
- 3 medium carrots, sliced
- 4 celery sticks, sliced
- ½ large onion, diced
- 4 cloves garlic, minced
- 1 28oz can of diced tomatoes
- 2 tbsp olive oil (omit for oil-free)
- 3 cups vegetable broth
- 3 cups water
- 2 bay leaves
- ½ cup macaroni pasta (or any other small pasta)
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp chili flakes
- In a large pot, add the olive oil (or a splash of veggie stock for oil-free) and warm it on medium heat. Add the minced garlic, celery, carrot and onion to the pot and sautée for 3-4 minutes until the vegetables start to soften, stirring occasionally.
- Add the canned diced tomatoes, vegetable broth, water and bay leaves and cook on high heat until the mixture comes to simmer.
- Turn down the heat to medium and add the pasta, salt, pepper and chili flakes, letting the mixture simmer for 15-18 minutes until the pasta is fully cooked and the carrots are soft.
- Serve and enjoy!
- This recipe calls for more chili flakes than a typical minestrone recipe (of course, because I looove spicy food!), but you are welcome to reduce the amount to suit your preference.
- You can make this recipe gluten-free by substituting the pasta with gluten-free pasta. Or feel free to skip the pasta altogether if you prefer to serve it as a lighter appetizer.
Keywords: soup, vegan, wfpb, carrot, celery, onion, tomato