Main Course
Minestrone Soup
Cosy, comforting and warming
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 garlic clove minced
- 2 stalks celery diced
- 2 large carrots sliced
- 1 medium or 2 small potatoes, diced into ½ inch cubes
- 1 small leek sliced
- 1 x 400 g tin mixed beans rinsed and drained
- 150 g green beans trimmed and cut into 1-inch pieces
- 1 tsp Italian seasoning
- Sea salt
- freshly ground black pepper
- 1 bay leaf
- 200 g fresh spinach
- 120-150 g wholemeal pasta
- 1 tsp chilli flakes optional
- 2 x 400g tin plum tomatoes
- 700 ml vegetable stocks
- 2 tbsp tomato puree
For serving:
- Freshly grated parmesan
- Garlic bread or crostini
- Fresh basil
Method
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in diced celery, sliced carrots, diced potatoes, and sliced leeks. Cook for 5-7 minutes until vegetables begin to soften.
- Add rinsed and drained mixed beans, trimmed green beans, Italian seasoning, sea salt, freshly ground black pepper, bay leaf, and optional chilli flakes. Stir well to combine.
- Pour in plum tomatoes with their juices, breaking them apart with a spoon. Add vegetable stock and tomato puree. Stir to combine all ingredients.
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes until the vegetables are tender.
- Add fresh spinach and wholemeal pasta to the pot. Simmer for an additional 10-12 minutes until the pasta is cooked al dente.
- Taste and adjust seasoning if necessary.
- Remove the bay leaf before serving.
- Serve hot, garnished with freshly grated parmesan, fresh basil leaves, and accompanied by garlic bread or crostini.
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.