Go Back

Minestrone Soup

Chunky vegetable and pasta soup in a tomato base.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course: Light meal, Soup
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp Olive Oil
  • 1-2 tsp Garlic chopped or 2 cloves chopped
  • 3 Rashers Bacon chopped
  • 2 Carrots diced
  • 1 Onion diced
  • 2 Stalks Celery diced
  • 2 Potatoes peeled and diced
  • 2 Zucchini diced
  • 500 gm Tomato Passata
  • 2 Tbsp Tomato paste
  • 60 gm Green beans sliced
  • 60 gm Peas
  • 6 cups Stock (Any) I use vegetable or chicken
  • 3/4 Cup Risoni Pasta Rice shaped pasta
  • 1 Can Kidney beans rinsed
  • 1 Cup Cabbage sliced thinly or baby spinach leaves
  • 1 tsp Dried basil or 1/4 cup fresh torn
  • 1/2 tsp Salt
  • 1/2 tsp Pepper

Method
 

  1. Heat olive oil in a large saucepan, add onion, bacon and garlic.
  2. Stir over medium heat 2-3 minutes or until the onion is softened.
  3. Add celery and carrot fry a further 2 minutes.
  4. Stir in the passata, tomato paste, stock, potatoes, zucchini, green beans, kidney beans, salt, pepper, basil, bring to the boil.
  5. Reduce heat and simmer 30 minutes.
  6. Add the risoni, peas and cabbage or spinach simmer a further 10 minutes.
  7. Serve with a nice crusty bread.

Notes

Any small pasta shape can be used but I prefer to use risoni as the pasta continues to swell, it is almost like a stew on the second day.
Serve with a tsp of basil pesto dolloped on top to lift the whole dish or  a sprinkle of freshly grated parmesan. 
This soup is a real hearty meal, full of flavoursome vegetables it is very comforting and healthy.