{"id":1004,"date":"2018-01-08T14:37:22","date_gmt":"2018-01-08T19:37:22","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/vegetable-minestrone-soup\/"},"modified":"2026-08-22T19:39:48","modified_gmt":"2026-08-22T23:39:48","slug":"vegetable-minestrone-soup","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/vegetable-minestrone-soup\/","title":{"rendered":"Vegetable minestrone soup"},"content":{"rendered":"

\ud83e\udd63 My own version, loaded with vegetables<\/strong><\/h3>\n

I’ve always been into minestrone. I watched dozens of versions go by before I finally got tired of watching other people make it. So I made mine. A soup with big chunks, something your spoon actually catches on, not a thin broth with three carrots floating in it. It’s an old-school grandma soup, rebuilt my way.<\/p>\n

\ud83e\uddc0 The Parmesan rind is where it happens<\/strong><\/h3>\n

I drop it into the broth with everything else and let it simmer right there. It salts the pot, it lays down a depth of flavour nothing else gives you, and it costs zero because it’s the piece of cheese everybody throws out. I don’t throw mine out anymore. They pile up in a bag in the freezer waiting for their soup. Add the zucchini, the fennel and the kale on top of that and you get something that has nothing to do with an ordinary vegetable soup. It’s one of the best soups I’ve ever eaten. Most people who try it end up calling it their favourite.<\/p>\n

\ud83c\udf42 Late summer at the market, or mid winter after skiing<\/strong><\/h3>\n

My real season is August. The markets are overflowing, the tomatoes are ugly and perfect, the fennel finally smells like something, and that’s when I make my minestrone. But let’s be honest: this soup is good all year. Come home from the hill in February, big bowl, a crusty baguette or a slab of warm olive focaccia<\/a>, and the day ends well. My kids ask for it, and that doesn’t lie.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\udd63 My own version, loaded with vegetables I’ve always been into minestrone. I watched dozens of versions go by before I finally got tired of watching other people make it. So I made mine. A soup with big chunks, something your spoon actually catches on, not a thin broth with …<\/p>\n","protected":false},"featured_media":9600,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"","_yoast_wpseo_title":"Vegetarian Minestrone Soup Recipe (Best Vegetable Soup)","_yoast_wpseo_metadesc":"A vegetarian minestrone soup with zucchini, fennel, kale and a Parmesan rind simmered in the broth. Hearty enough to be dinner. 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