Notice the single bay leaf? This is one of those ingredients that most people can’t taste, but if you leave it out, it will be noticed. Your guests might not know what is missing, but the soup will lose some flavor and heartiness. It adds a savory flavor that leaves some dishes flat if it is not used. So, as much as you modify the ingredients, don’t skip the humble bay leaf.
With the number of modifications you can make to this soup, it is easily customizable for any dietary need. You can omit tomatoes, or onions, add croutons or pasta. But always serve the parmesan on the sides to let folks who don’t like it or can’t eat it make their own choices.
Looking a dairy-free soup recipe for fall but this isn’t quite it? Consider these:
- Cream of Broccoli Soup – Gluten-free, Vegan
- Butternut Squash Soup – Dairy-free, Gluten-free, Vegan
- Hearty Autumn Harvest Soup– Dairy-free, Gluten-free, Vegan
Or maybe our Savory Acorn Squash Soup – just substitute the cream for a plant-based one and it’s vegan and dairy-free!
Minestrone
Ingredients
- 6 ¼ cup vegetable stock
- 3 Tbsp of olive oil
- 1 large onion finely chopped
- 1 leek sliced
- 2 carrots finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic finely chopped
- 2 potatoes peeled and cut into small cubes
- 1 Bay leaf
- 1 thyme or 1/4 t dried thyme sprig fresh
- salt and freshly ground black pepper
- 2-3 zucchini finely chopped
- 3 medium tomatoes peeled and chopped
- 15 oz cooked or canned beans such as cannellini
- Freshly grated parmesan cheese to serve
Instructions
- In a medium pan, heat the vegetable stock to simmering.
- Heat the olive oil in a large pan. Stir in the onion and leek, and cook for 5 to 6 minutes, or until the onion softens. Add the carrots, celery, and garlic, and cook over moderate heat, stirring often, for another 5 minutes. Add the potatoes and cook for 2 to 3 minutes more.
- Pour in the hot stock or water, and stir well. Add the herbs and season with salt and pepper. Bring to a boil, reduce the heat slightly, and cook for 12 minutes.
- Add the zucchini. Simmer for 5 minutes more. Add the tomatoes. Cover the pan and simmer for 5 to 8 minutes.
- About 10 minutes before serving the soup, uncover, and stir in the beans. Simmer for 10 minutes. Taste for seasoning. Simmer for another 5 minutes then remove from the heat. Allow the soup to stand for a few minutes then serve with the grated parmesan.