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Minestrone Soup
Hearty vegetable soup
|
Serves |
4 |
|
Prep time |
25 minutes |
|
Cook time |
40 minutes |
This Italian soup made with vegetables and pasta or rice is great for using up leftover vegetables!
Ingredients
| 1 tbsp | olive oil |
| 1 | onion |
| 2 | carrots, chopped and peeled |
| 2 | celery sticks, chopped |
| 1 | courgette, chopped |
| 2 | garlic cloves, finely chopped |
| 400g | tinned chopped tomatoes |
| 1.2l | vegetable stock |
| 400g | tinned cannellini beans, drained |
| 100g | pasta |
| 1/4 head | green cabbage, finely shredded |
| salt and pepper, to taste |
Method
1. On a medium-high heat, add the olive oil to a large lidded saucepan and add the onion, carrots, celery, courgette, and season with salt and pepper. Cook for around 10 minutes and stir occasionally until the vegetables have softened.
2. Add the garlic and cook for a further 2 minutes.
3. Pour in the vegetable stock and tomatoes. Cover with a lid and bring to the boil, then reduce heat and simmer for 10 minutes.
4. Add the beans and pasta and cook for 10-12 minutes until pasta is cooked.
5. Stir in the cabbage and cook for a further 2 minutes.
6. Season with salt and pepper.
Chef’s tips
Any leftover vegetables in your fridge can be used, which is a great way to reduce waste.
For extra flavour, stir in some basil at the end and if desired, the dish can be topped with grated parmesan.