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(Experiment 103) Minestrone

One of the reasons I love making this soup is that I can put all the veggies I like and control the hotness of it. Most of the Minestrone soup you can order in a restaurant is usually lacking flavors, they are salty and that’s pretty much it. I highly recommend you add chili flakes in even just a sprinkle if you don’t like hot food, the little kick it will add makes all the difference.

I would not recommend freezing this soup as it contains pasta and once froze the texture will not be great.

You need

  • 28oz can diced tomato
  • 1 diced onion or 2 shallot
  • 2 celery stack minced
  • 1/2tsp thyme
  • 1/2tsp oregano
  • 2500ml vegetable broth
  • 500ml water
  • red pepper flakes ( add to taste)
  • 1 cups baby spinach or kale
  • 3 garlic cloves minced
  • 2cups of mixed vegetables ( cabbage, zucchini, green bean, carrots, etc )
  • 1 cup pasta ( use Ditalini for a classic look )
  • (optional) grated Parmesan


  1. In a pot, soften the onion in some oil over medium heat. After 2 minutes add the garlic and celery, stir and cook for another minute. Pour the water, broth, tomatoes, dry spices + chili flakes, and your mixed vegetables in,  stir and bring to a gentle simmer for 12-13 minutes. If you are adding softer veggies like zucchini that cook really fast I recommend adding them with the baby spinach about 5 minutes in so they don’t get all mushy.
  2. After 15 minutes, do a taste test and adjust salt/pepper, mine needed a good tbsp of salt. Add the pasta, stir and cook for 15 minutes.

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