Minestrone soup
Put all the vegetable ingredients in one pot and you will become one simple soup!

Minestrone soup

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Ingredients

Adjust Servings:
1 clove of garlic
1 red onion
2 carrots
2 sticks of celery
1 courgette
1 small leek
1 large potato
1x400g. tin of cannellini beans
2 rashers of higher-welfare smoked streaky
bacon
olive oil
1/2 tsp. dried oregano
1 fresh bay leaf
2x400g. tins of plum tomatoes
1 litre organic vegetable stock
1 large seasonal greens such as savoy cabbage, curly kale, chard
100g. wholemeal pasta
1/2 bunch of fresh basil optional
parmesan cheese

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Features:
  • Vegan

Simple preparation + lot of vitamines = that's all your body needs!

  • Serves 8
  • Easy

Ingredients

Directions

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If you like to make a hearty and nutritious, minestrone soup that is tasty crowd-pleaser and is super-easy to tweak you will nedd just the vegetables you have in the house. That’s all folks! Enjoy!

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Steps

1
Done

Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and courgette, then add the vegetables to a large bowl.

2
Done

Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into 1cm slices. Add to the bowl.

3
Done

Scrub and dice the potato. Drain the cannellini beans, then set aside.
Finely slice the bacon.
Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

4
Done

Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

5
Done

Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a spoon.

6
Done

Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile...

7
Done

Remove and discard any tough stalks bits from the greens, then roughly chop.Using a rolling pin, bash the pasta into pieces while it’s still in the packet or wrap in a clean tea towel.

8
Done

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done.
Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.

9
Done

Add a splash more stock or water to loosen, if needed.

10
Done

Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of wholemeal bread, if you like.

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