Recipe: Winter Day Minestrone Soup - Ayurveda | Everyday Ayurveda

Recipe: Winter Day Minestrone Soup

By on December 17, 2015

I think the best winter warmer food is minestrone. A simple traditional Italian soup with a selection of vegetables, beans and pasta is just the comfort you want after a cold day out, warming your cold bones. It is nourishing but still quite light, full of perfuming garden herbs that wake up the appetite and make the soup easy to digest.

I shared it tonight with my friends, and we just couldn’t stop humming with pleasure. There are many ways of making it. I prefer it without tomatoes, with clear broth and a nice sprinkle of parmesan cheese on top.

Here’s my recipe:


  • 3 tbsp olive oil
  • 1 large onion
  • 1 stalk of celery
  • 2 carrots
  • 3 big potatoes
  • 1 can of beans (mixed, borlotti or cannellini)
  • 1 cup of frozen peas
  • Handful of green beans
  • 1 cup of small pasta
  • 1 clove of garlic
  • 1 stock cube
  • Pepper
  • Thyme
  • Sage
  • Parsley
  • Himalayan rock salt


Fry chopped onions and celery in olive oil, add all the rest of chopped vegetables, herbs and stock cube. Let boil until potatoes are soft. Add pasta, beans, crushed garlic, pepper and salt. Cook until pasta is al dente. Serve with a dash of olive oil and grated parmesan cheese.

A Tip

If you know you’re cooking more than you’ll eat, you should cook the pasta separately. It will become soggy and lose being al dente if you leave it in the soup. If you freeze the soup only you can always cook some more pasta alongside with it.

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About Anu Paavola

In 2008 Anu qualified as a practitioner of ayurvedic medicine (B.Sc. Hons) in London.  She gained practical experience through working in India in two ayurvedic hospitals and a private clinic run by her teacher in the state of Karnataka. Anu came to ayurveda through her yoga practice. She is an ashtanga and shivananda teacher. Nearly 20 years of practice have also included studies of yoga therapy. Anu is able to harness yoga as a form of healing and integrates many yogic practices into patient treatment. Anu receives patients in London, in her organic treatment centre, Jivita Ayurveda. She propagates the knowledge of ayurveda by teaching it at Yoga London and giving workshops on different topics related to health and wellbeing. Anu regularly writes articles in Nature’s Diet (where this article was originally published) and is a full member of the Ayurvedic Practitioners’ Association in UK.

One Comment

  1. Gedalia Genin

    December 17, 2015 at 4:31 pm

    what’s the liquid in the recipe?

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