There are a million ways to create minestrone soup – that’s the beauty of it! I’m don’t want to say mine is the BEST… but, it is. There’s nothing better than a hot bowl of soup on a chilly day. Soup doesn’t have to be boring! My version of minestrone is fairly simple to prep and FLA-VOR-FUL. With cold and flu season already starting to hit us, minestrone soup has an abundance of veggies and will help keep you hydrated. You can take a portion and freeze your soup to save for a (legitimately) rainy day.
The roasted tomatoes are KEY for the flavor that will hit your tastebuds. Have a bit of patience (they take 2 hours in the oven) because it’s so worth it. Just to give you a fair heads up: Once you prep the tomatoes, they will roast for an hour/turn them/roast for another hour. Take a bubble bath in between or catch up on an episode of Vanderpump Rules you have waiting for you on your DVR! Shameless plug.
I suggest prepping the tomatoes first, tossing in the oven and chopping your veggies for the first hour. Turn on some Fleetwood Mac and make yourself a Hot Toddy! The best part of cooking is creating!
My minestrone soup recipe is 100% vegan. I do love to toss some freshly grated parmesan cheese on top (I LOVE CHEESE), or feel free to add a starch like potatoes or orecchiette pasta!