How To Make Minestrone Soup:
Minestrone Soup is a popular soup, traditionally an Italian recipe.
It is full of delicious flavour and full of healthy nutrients.
Because minestrone soup is slow releasing it keeps you full for longer.
It is a wonderful meal to enjoy during the day as a lunch, or serve with some Melba toast or homemade bread for an evening dinner.
As it can be adapted with whatever seasonal vegetable you have in the fridge, it is a very easy and versatile soup to make. Any vegetable of your choice can be added.
For a spicy flavour be liberal with the chili flakes and add some cayenne pepper. You can use fresh or dried pasta. Try out our recipe for homemade bread.
We have a lovely selection of soups for you to try.
lunch OR dinner
1hour 40 mins
- 3-4 tbsp Olive Oil
- 1 Large Onion
- 4 Celery Ribs
- ½ Leek
- 1 Red Pepper
- 4 Garlic Cloves
- Salt & Pepper
- ½ tsp Oregano
- ½ tsp Tyme
- Pinch Red Chilli Flakes
- 1 tbsp Tomato Puree/Tomato Paste
- ¼ Cauliflower
- Handful Sugar Snap Peas
- Handful Green Beans
- Handful Mange Tout
- Handful Kale
- Handful Spinach
- 1 Can of Chopped Tin Tomatoes
- 1 Cup Dried Pasta – Elbow Shaped like Macaroni or Pasta Bowes or Orecchiette are the best
- 1 Tin Cannelloni Beans OR Chickpeas
- 3 Pints of Vegetable Stock
Minestrone Soup – Method & Instructions
Add 3 – 4 tbsp Olive Oil into a pot on a medium heat.
Once the olive oil has warmed – add the diced onion, carrot, celery, tomato puree and a pinch of salt.
Place a lid on the pot and cook on a medium heat for 7 – 10 minutes.
Add the seasonal vegetables of choice – in this recipe I have given examples of cauliflower, sugar snap peas, kale, green beans, and mange tout.
And add the garlic, oregano and thyme. Cook for a further 2 minutes.
Pour in the tin of chopped tomatoes and their juice.
Add all the vegetable stock. At this point add salt, chili flakes and black pepper.
Raise heat to medium-high and bring soup mixture to a boil and partially cover pot with a lid, leaving about a 1 inch gap for the steam to escape. Reduce heat so soup is cooking at a gentle simmer and cook for 10 minutes.
Rinse the cannelloni beans (or chickpeas and add to the soup and cook for a further 5 – 10 minutes.
Add the cooked pasta and spinach.
Stir and serve with fresh rolls, bread or Melba toast.