Minestrone Soup
A true winter warmer, cheap to make, Always a hit with everyone, make it for the Veggie in your life or add some bacon and even the biggest meateater will be impressed. Good way to use up those odd vegetables that don't quite make a serving on their own.
Ingredients
Serves: 6
- 1 tbls Olive Oil
- 1 Large Onion chopped
- 2 Cloves of Garlic
- 1 Large Potato cut into 2.5cm cubes (1")
- 2 Carrots
- 1/4 primo cabbage shredded
- 1 - 2 Sticks of Celery
- 1/2 a swede cut into 2.5cm cubes (1")
- 3 - 4 Sliced Runner Beans
- Handful of frozen Peas
- 1 tin of chopped tomatoes
- 1 small tin of mixed pulses
- Salt, Pepper,
- Oregano or Marjoram & Basil
- 1 Bay leaf
- 1 - 11/2 pints of Stock (vegetable or chicken)
- Splash of Lea & Perrins or 1/2 tspn Marmite
- Handful of broken spaghetti or mini pasta shapes
- Bacon rashers chopped and fried till crispy for the non veggie
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- heat the oil in a large saucepan. Add the onion, garlic, celery and fry gently till translucent. Add the root vegetables, and stir well to seal them so they do not turn mushy. Add the remaining vegetables, and ingredients except the bacon and pasta. Bring to boil and reduce to simmer for approximately 30 minutes or until vegetable as just getting tender. Add the pasta and check seasoning, adjust to taste. Just before serving with crunchie bread and grated fresh paremsan cheese add the bacon if non veggie.
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Reviews & ratings
Average global rating:
(7)
Reviews in English (8)
Delicious! Made it with callaloo instead of cabbage and omitted the runner beans, still very good - 10 Nov 2011
this is very good soup and can be for vegans if you use vegie oil and vegan spaghetti - 07 Sep 2011
Good hearty soup. Very tasty. Needed to add more stock though & used baby corn instead of cabbage. Will definitely make again. - 22 Jan 2011