Sunday, August 7, 2011

Mediterranean Minestrone

It doesn't matter if it's the middle of summer and almost 100 degrees, I love soup.  Especially a light soup that you can feel good about eating.  I'm not a fan of Italian Minestrone because I feel like it's a bit of a carb overload with all pasta and beans.  So I decided to lighten it up with my version of a Mediterranean Minestrone.  I made this soup with lots of vegetables and chickpeas.  I even used the chickpeas to make my broth creamy.   I garnished the soup with a lot of fresh basil and "splurged" away.  The family decided this soup was a keeper so it will be a staple in my home no matter how hot or cold it is outside.

8 cups chicken or vegetable broth 
15 oz can of diced tomatoes
(2) 15 oz cans of chickpeas
1 cup of diced zucchini
1 cup of diced carrots
1 cup of diced celery
1 cup of diced yellow onions
1 spring onion sliced
1 tsp of dried oregano
1 tsp of dried basil
1/2 tsp of ground cumin
2 bay leaves
4-5 cloves of garlic (grated)
salt and pepper to taste
squeeze of fresh lemon juice
fresh basil for garnish

In a large soup pot, heat 2 Tbs of olive oil on medium- high heat.  Add all your diced vegetables and 2 bay leaves.  Saute for 3-4 minutes.

Add your grated garlic next and saute for another 2 minutes.

Next add the dried spices (basil, oregano, ground cumin, salt and pepper).  Saute for another 2-3 minutes.

Add the can of diced tomato, the 8 cups of broth (chicken or vegetable) and one can of the chickpeas.  Cook for 15-20 minutes.

Take the 2nd can of chickpeas and put it in a blender with 1/2 a cup of water.  Blend until it becomes a puree.  Add the pureed chickpeas to the soup towards the end of the cooking time.  Before you turn off your stove, add a good squeeze of lemon juice (about 1/2 a lemon) to the entire soup.  Taste for seasoning and your soup should be done.

Julienne some fresh basil as a garnish.



  1. Oh - this is fabulous! I love minestrone and this variation is incredible! I'm with you - soup...good soup....knows no season!

  2. I am Italian and I eat minestrone in summer: the vegetables are fresh and in season, and minestrone taste goods even lukewarm or cold :-).


  3. This looks amazing. I was craving minestrone soup the other day. I didn't feel like making it and the local store that sells homemade soup didn't have any. I ended up with chicken noodle. These pictures though have brought back my cravings.

  4. Great soup! So full of veggies!

  5. This is one of my favorite soups ever, your recipe sounds awesome. I love the big chunks of veggies!

  6. Oh, yum! This looks chock full of yummy veggies~

  7. This looks so good. It's funny as I tell people I don't like soup but I love minestrone and there is one restaurant that I love their chicken noodle. I never make it. I just have two restaurants I order it from. Lol! This makes me want to try making it. Thanks for sharing.

  8. Oh yum! I'll use the vegetable broth and have a feast! Thanks for the great recipe and awesome photos!

  9. Yum!! I just want to sprinkle some feta on top of there. :)

  10. I love soup in the summer, too. Can't help myself! Warm food is good :) I love minestrone and what a great idea for a twist! I will have to try something like this!

  11. What a fantabulous post this has been. Never seen this kind of useful post. I am grateful to you and expect more number of posts like these. Thank you very much. Pita Way


Please leave a comment, we love to hear from you....