Minestrone Soup is the perfect veggie-filled nourishing meal to fill up the family easily and inexpensively this Winter! You can add whatever veggies you like or have on hand, but the classic, carrot, potato, zucchini and celery is always a good start.
If you have a little extra time when completing the meal prep, cut up extra veggies and bag them up to freeze for later. Then you will have pre-diced veggies to add into soup or casseroles when you’re running short on time, feeling lazy, or haven’t been shopping in a while!
This recipe is really simple, the whole family can join in. It will also make a big batch so you can enjoy the leftovers for the next few days!
Winter Warming Minestrone Soup
Serves: 8
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients:
2 small onions
2 leek (optional)
2 large carrots
2 large or 4 small potatoes
2-3 zucchinis
3 celery stalks
2 cloves garlic
1 400g tin diced tomato
2 tbsp tomato paste (optional)
1 425gram can of cannellini beans, drained and rinsed
2L chicken or vegetable stock
2 handfuls of baby spinach leaves
1 cup spiral pasta (or pasta of choice)
olive oil
salt and pepper to adjust seasoning
extra boiling water if required
grated Parmesan cheese to serve
Method:
Peel and dice all the vegetables. You can leave the skin on the carrot and potato if you can’t be bothered peeling those.
In a large pot, warm up a drizzle of olive oil and gently sauté the onions, leek and garlic until soft.
Add the rest of the vegetables, tinned tomato, and stock.
If you like your minestrone quite tomatoey, add a few tablespoons of tomato paste.
The liquid should cover all the vegetables, if it doesn’t, top up with a little bit of boiling water.
Simmer for 15-20 minutes or until veggies are just tender.
Add cannellini beans and pasta, continue to cook on a medium heat until pasta is tender.
Adjust seasoning with salt and pepper if required.
Turn off heat and stir through baby spinach.
Serve with grated parmesan and crusty bread.
We hope you enjoy!
(Recipe and image courtesy of – My Poppet)
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