Friday, 20 July 2012

Garden Minestrone Soup (without the pasta) GF SCD

This is such an easy quick soup to make and to be honest I don't miss the pasta. We've been eating this for some time now but I usually make it in Winter. However, Summer in the UK seems to be dragging its feet this year though it does look like it might make an appearance for The Olympic Games.

This has been the view from my kitchen most days this month! Never mind, I was able to buy some great clothes bargains in the sales this week since the Summer clothes are all reduced and the Autumn collections are already in the shops. Maybe they're taking the opportunity to make some early sales!

Garden Minestrone Soup GF SCD

2 medium onions
2 cloves garlic
1 stick celery (optional)
4 medium carrots
1 small head of spring cabbage (collard greens)
400g can/packet organic chopped tomatoes
250g cooked haricot (navy) beans
100g (about a cup) frozen or fresh garden peas
3 tsps dried oregano
2 tsps dried parsley
1 tsp dried thyme
1 bay leaf
600ml (about a pint) stock or water
sea salt & freshly ground black pepper
extra virgin olive oil

Finely chop the onions and wash and slice the celery (if you are using it). Peel and slice the carrots.

Wash and thinly slice the spring cabbage.

Gently heat a tablespoon of extra virgin olive oil in a large pan and add the onions and celery (if you are using it). Fry gently for a few minutes until they become translucent. Add the garlic.

Add the dried herbs.

Cook very gently for a few minutes. Wash the haricot (navy)beans under cold water then add the bay leaf, carrots, cabbage, beans, peas and tomatoes to the pan.

Pour the stock or water over the vegetables, they should be just covered. Add some more if you need to. Add salt and freshly ground black pepper to taste.

Bring to the boil then simmer for 20 to 25 minutes or until the vegetables are tender. Serve and enjoy!

Some suggestions :

  • add the frozen peas 5 minutes before the end of cooking 
  • add some swede (rutabaga) cut into small cubes 
  • add some organic new potatoes cut into small pieces (not SCD)
  • use fresh thyme and parsley but use dried oregano 

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This recipe is linked to Gaps Friendly FridaysWellness WeekendPotluck PartyMade From Scratch MondayFat TuesdaySlightly Indulgent TuesdayTraditional TuesdaysHearth and Soul Blog HopAllergy Free WednesdayGluten-Free WednesdaysWhole Foods WednesdayFull Plate ThursdayGallery of FavoritesHealthy Vegan FridayPotluck Party - Nourishing Recipes


  1. Oh my this looks so good.... I'm a big soup lover but making them in the sumer is kind of banned! LOL But the first soup I do make, hopefully soon, will be this ;) *sending big hugs* Ella

    1. We don't ban soups in Summer but then we don't enjoy your wonderful weather, I hope you don't use it all up before I get there!

  2. I had minestrone from a carton was a low point! This looks infinitely better, and such beautiful photographs too :-)

    I'm looking forward to reading more of your blog, thanks for sharing :-)

    1. Thank you Hannah! It was lovely of you to leave a comment.

  3. Yum! This looks like such a great soup. I will have to wait until it's a little cooler but I will definitely bookmark this one!

  4. Hi Vicky,
    This is a beautiful summer soup that would be delicious with all the fresh vegetables. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Such a simple and delicious looking soup...who needs pasta?!?! Thanks for sharing on HVF!