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Tomato-Free Minestrone Soup with Pesto

8WP3 Recipes - Tomato-Free Minestrone
Photo by: arihen/iStock
  • 4 servings
  • Prep - 5 mins
    Cooking - 35 mins
  • Total - 40 mins
8WP3 Recipes - Tomato-Free Minestrone
Photo by: arihen/iStock

Everybody loves minestrone soup! This one is a delicious tomato-free version with added pesto. It is guaranteed to keep you warm on those cold winter days.  

Servings: 4
Preparation: 5 mins
Cooking: 35 mins

Ingredients

  • 2 teaspoons olive oil.
  • 1 rasher bacon, finely diced (omit if on Vegetarian Meal Plan).
  • 1 small brown onion, finely diced.
  • 4 stalks celery, finely diced.
  • 2 carrots, finely diced.
  • 2 cloves garlic, crushed.
  • 3 cups vegetable stock (or stock of your choice).
  • 3 cups water.
  • 1 large zucchini, finely diced.
  • 1 bay leaf.
  • 1/2 cup small soup pasta.
  • 1 cup frozen peas.
  • 1 cup baby spinach leaves.
  • leftover basil and spinach pesto, to serve.
  • 1 savoury muffin or bread of your choice.

Directions

1. Heat oil in a large pot. Add bacon, onion, celery and carrot. Cook for 5 minutes or until onion is soft. Add garlic. Cook for 2 minutes or until fragrant.

2. Add stock, water, zucchini and bay leaf. Bring to the boil. Cover, reduce heat to low and simmer for 20 minutes or until vegetables are soft.

3. Remove lid. Add pasta. Cook for 5 minutes. Add peas and baby spinach. Simmer until pasta is tender.

4. Freeze two portions. Divide remaining two portions between a bowl and a lunch box.

5. Serve with a dollop of pesto and a warmed savoury muffin.


Note

For the Savoury Muffin recipe, click here.

For the Basil and Spinach Pesto recipe, click here.

Paleo and gluten-free option: Omit pasta and add 1/2 cup of cooked quinoa at end of cooking.

Everybody loves minestrone soup! This one is a delicious tomato-free version with added pesto. It is guaranteed to keep you warm on those cold winter days.

Ingredients

  • 2 teaspoons olive oil.
  • 1 rasher bacon, finely diced (omit if on Vegetarian Meal Plan).
  • 1 small brown onion, finely diced.
  • 4 stalks celery, finely diced.
  • 2 carrots, finely diced.
  • 2 cloves garlic, crushed.
  • 3 cups vegetable stock (or stock of your choice).
  • 3 cups water.
  • 1 large zucchini, finely diced.
  • 1 bay leaf.
  • 1/2 cup small soup pasta.
  • 1 cup frozen peas.
  • 1 cup baby spinach leaves.
  • leftover basil and spinach pesto, to serve.
  • 1 savoury muffin or bread of your choice.

Directions

1. Heat oil in a large pot. Add bacon, onion, celery and carrot. Cook for 5 minutes or until onion is soft. Add garlic. Cook for 2 minutes or until fragrant.

2. Add stock, water, zucchini and bay leaf. Bring to the boil. Cover, reduce heat to low and simmer for 20 minutes or until vegetables are soft.

3. Remove lid. Add pasta. Cook for 5 minutes. Add peas and baby spinach. Simmer until pasta is tender.

4. Freeze two portions. Divide remaining two portions between a bowl and a lunch box.

5. Serve with a dollop of pesto and a warmed savoury muffin.

Note

For the Savoury Muffin recipe, click here.

For the Basil and Spinach Pesto recipe, click here.

Paleo and gluten-free option: Omit pasta and add 1/2 cup of cooked quinoa at end of cooking.