The kitchen sink minestrone

The kitchen sink minestrone

Jan 18 2023


30 mn

Serves 5

This is the best kind of soup... When you need to clean up the fridge and have a rarity of veggies that would come nicely together in a soup... I am sharing which ones I used here, but feel free to use whatever you have, and don't be afraid to try new veggies!


  • 1 onion
  • 1 fennel
  • 2 celery stalks
  • 1 acorn squash
  • 1 zucchini
  • 2 cups of chicken bone broth
  • 2 cup sof water
  • 1 cup of tomato purée
  • 2-3 tbsp of olive oil
  • Salt and pepper


Heat up the olive oil in a large pot. Chop the onion, celery and fennel and add in. cook fro. couple of minutes until fragrant.

Clean, carefully cut and remove the seeds of the squash. The skin is edible so you can leave it on ( but be sure to really clean it well). Clean, remove the ends and cut the zucchini in small cubes.

Add the squash with the celery mix, sprinkle some salt and pepper. Toss util coated then add the tomato, stock and water. Once it boils, lower to simmer and add in the zucchini. Cook on low for 10-15 minutes or until veggies are cooked and tender.

Taste and adapt seasoning. Enjoy on its own, or add some cooked pasta or rails, make some parmesan croutons, some meatballs or sausages would be once in there as well. The beauty of this recipe is that you can adapt it in so many ways and it always turns out delicious.

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