April's minestrone

April's minestrone


1 person made this

About this recipe: Using all the vegetables in the fridge this Italian favourite can work as soup one day and a lasagne filling the next. Low carb and easily varied for vegetarians with veggie rather than chicken stock.

Aapjebaabje Cambridgeshire, England, UK

Serves: 10 

  • 5 tablespoons olive oil
  • 1 onion, sliced
  • 1 carrot, diced
  • 2 sticks celery, chopped
  • 2 teaspoons dried sage
  • 1 potato, diced
  • 1 leek, sliced
  • 2 tins chopped tomatoes
  • 1 courgette, diced (optional)
  • French beans, cut into 1in lengths (optional)
  • 1/4 cucumber, diced (optional)
  • 1.5L chicken stock
  • 1.5L water
  • 1 tin cannelloni beans (optional)

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. In a large saucepan heat the oil and sauté the onion, carrot, celery and sage until they begin to colour. Add the potato and leek and stir to coat with oil.
  2. Add the tins of tomatoes, courgettes, French beans and cucumber (and any other sad or bendy looking vegetables hiding in the bottom of the fridge) and then add the stock and water. Bring to the boil, cover and simmer for 2 hours.
  3. Add the tinned beans with their liquid if using and season with salt and pepper. Warm through and serve.


If there are any vegetables and liquid left you can use it as the base for your tomato in a classic lasagne - either blended to a smooth tomatoey sauce or left chunky,.

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