I’ll happily eat soup as a meal and be satisfied, but for those who want something more – the minestrone soup is the answer. It’s got chunky veggies, protein in beans plus noodles. It’s like a legit meal, right? It’s also a great budget meal, made up of standard vegetables and a few other basic ingredients.
Minestrone soup is one of the most high maintenance soup to make as it requires perfectly chopped tiny vegetables. I like to make a bigger batch at once, so I can get all the fine dicing done in one go. It’ll keep in the fridge for up to a week. If you’re storing it, keep the soup and noodles separate – that way you can just reheat the soup without over-cooking the noodles. You can also leave out the noodles and serve with some crusty bread. When reheating, add a little more water – I find the water tends to “burn out” during the warm up, which leaves more veggies than soup.
You can play around with the vegetable, any root vegetables work. So you can add in sweet potato or turnips and take out what you don’t have.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.