Mum's minestrone

    1 hour 20 min

    Minestrone is one of those hearty soups that you can just chop and leave chunky. I have over time just added what's in season or what I have in the fridge. My kids really love this dish but it could also be refined by chopping the veg smaller and served in a fancy bowl with croutons. As always, keep tasting and checking flavour/seasoning and also liquid levels. This isn't an exact science trust your palate.


    2 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1 red or white onion
    • 1 stick celery
    • 1 leek
    • 1 to 2 carrots
    • 3 garlic cloves
    • 3 large ripe tomatoes
    • 1 whole chicken, cut into pieces
    • 600ml (1 pt) chicken or vegetable stock
    • 1 carton (500g) passata
    • 1 large potato, diced
    • 6 peppercorns
    • 1 bay leaf
    • 2 to 3 handfuls small pasta
    • 1 tin (400g) cannellini beans, drained
    • 1 bunch asparagus or sprouting broccoli, chopped
    • dried or fresh flat leaf parsley
    • 1 teaspoon dried oregano
    • 3 to 5 saffron strands
    • salt and pepper to taste
    • fresh torn basil┬áleaves and Parmesan┬áto serve

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Place oil in a large pot. Dice onion, celery, leek, and carrots and cut garlic into thin or thick slices according to preference. Fry in the oil. Remove seeds from tomatoes, roughly chop and add to the pot.
    2. Add the chicken and fry till browned all over. Add the stock and passata then bring to the boil. Simmer until chicken is about half cooked, about 30 minutes. Remove the chicken and blend the liquid with a hand blender for a few seconds or press with a masher so the soup is still a little chunky but the liquid has thickened slightly. Return the chicken to the pot and add more stock or water if needed.
    3. Add the potato, peppercorns and bay leave and cook for another 5 minutes.
    4. Add the pasta, drained cannellini beans, asparagus, dried parsley, oregano and saffron. Simmer until everything is cooked through, about 20 to 30 more minutes. Add water if needed. Salt and pepper and more oregano or parsley if you wish.
    5. Serve with lots of fresh torn basil and a grating of Parmesan.


    Instead of a whole chicken you can also use legs and thighs to make about the same weight of a whole chicken.

    See it on my blog

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