I think this minestrone soup recipe must be a firm favourite with most people and it goes down a treat at home. This can be made as a completely vegetarian soup, or you can add chicken, bacon. You can add all sorts of vegetables depending on what you like and what is in season. This is such a robust soup that we generally have it as a main meal. Lovely on a cold winters evening. My minestrone soup recipe also freezes well and can be made in advance and defrosted when needed. There is nothing better than homemade minestrone soup.
This serves 6 large portions.
- 3 Large Carrots
- 1 Large Onion
- 4 Celery Sticks
- 1 tbsp Olive Oil
- 2 Cloves of Garlic
- 2 Large Potatoes cut into small dice
- 2 tbsp Tomato Purée
- 400g Can Chopped Tomatoes
- 2ltr Vegetable Stock
- 400g Can Butter or Cannelloni Beans
- 140g Small Pasta Shapes or Snapped Spaghetti
- 1/2 Savoy Cabbage, Shredded
- Salt & Pepper
- Firstly, in a food processor chop the carrots, onion and celery into small pieces. You can do this by hand if you do not have a processor.
- In a large saucepan heat the oil and fry the carrots, onion and celery. Add the crushed garlic.
- Peel and chop the potatoes into small dice and add to the pan and fry until softened a little, about 5 minutes.
- Next stir in the tomato purée, tinned chopped tomatoes and vegetable stock. Bring to the boil, then turn down the heat and simmer for 10 minutes.
- Drain the beans and add to the pan along with the pasta, cook for a further 10 minutes. Check the seasoning.
- Lastly, add the shredded cabbage and cook for a final 2 minutes. Check everything is cooked through. Sometimes the potatoes need a little longer.
- Serve with some warm bread and sprinkle some Parmesan cheese on top for some added flavour and luxury.