Minestrone soup is one of my favourites, it’s super simple, totally loaded with flavour and really hearty and filling. I don’t think I ever make quite the same minestrone soup twice as I tend to throw in whatever we have in or use up bits and pieces as I go along. For me, as long as it’s got tomatoes and tiny soup pasta I count that as a minestrone.
Basically you’ll end up with a big panful of Italian style vegetable soup with lovely flavours that’s perfect with crusty bread.
Delicious filling Italian style soup
- Splash of olive oil
- 1 red onion - diced
- 2 cloves of garlic - finely chopped
- 2 sticks celery - sliced
- 2 carrots - diced
- 1 large courgette - fluffy centre removed and diced
- 1 tin chopped tomatoes
- 200g tin of cannellini beans
- 1 tsp dried oregano
- sea salt and black pepper
- 500ml hot vegetable stock
- 2 handfuls of shredded kale/spinach/cabbage - whichever you prefer
- 1 heaped tbs tiny soup pasta
- Add a splash of olive oil to a large saucepan - tip in the onion and soften gently over a medium heat for 5 minutes.
- Add the garlic, celery an diced carrot - fry gently for around 5 minutes.
- Tip in the courgette, tinned tomatoes, cannellini beans, dried oregano and season with salt and pepper. Pour in the vegetable stock and bring the soup to the boil. Reduce the heat to low and simmer with the lid on for around 30 minutes.
- Then add the shredded kale and tiny pasta and cook for a further 10 minutes.
Make minestrone soup your own way
- Add in more vegetables – diced peppers, half a bulb of finely chopped fennel would work well.
- Need to feed more – add in more beans and another tin of chopped tomatoes.
How to serve minestrone soup
- Perfect for Bonfire Night parties – served in a mug with a teaspoon to eat.
- Serve as an easy lunch or dinner – scatter over some Parmesan shavings before eating.
- Pack into a thermos food pot and take as packed lunch or for autumn/winter picnics.