(serves 6-8)
Adapted from Cookie & Kate
Minestrone soup is a classic that I haven't explored much until we had a little one who loves legumes, but it's a very substantial vegetarian meal packed full of fresh vegetables, protein from the beans and bulked up with pasta too. An easy whole family meal :)
Prep time: 30 minutesCooking time: 40 minutes
Ingredients
4 cloves garlic
1 brown onion
2 carrots
2 stalks of celery
3-4 cups chopped seasonal vegetables (suggestions include a mix of green beans, zucchini, sweet potato, potatoes or peas)
1/4 cup tomato paste
1 tsp dried oregano
1 tsp dried thyme
2 tsp Italian seasoning
2 cans (800 g) diced tomatoes
4 cups (1 Litre) vegetable stock
2 cups water
4 bay leaves
1 tsp salt
1 cup short pasta (risoni, shells or orrechiette)
2 cans Cannellini beans or mixed beans
2 cups baby spinach, chopped kale or silverbeet
Parmesan cheese, to serve
parsley, to serve
Method
1 tsp dried oregano
1 tsp dried thyme
2 tsp Italian seasoning
2 cans (800 g) diced tomatoes
4 cups (1 Litre) vegetable stock
2 cups water
4 bay leaves
1 tsp salt
1 cup short pasta (risoni, shells or orrechiette)
2 cans Cannellini beans or mixed beans
2 cups baby spinach, chopped kale or silverbeet
Parmesan cheese, to serve
parsley, to serve
Method
1. Dice the garlic, onion, carrot, celery and seasonable vegetables.
2. Heat a large saucepan on medium heat and add in a tablespoon of oil then add in the garlic, onion, carrot, celery and a pinch of salt. Sauté for about three minutes until the vegetables have softened and the onions have slightly browned.
3. Add the seasonal vegetables, tomato paste and herbs. Cook for a few minutes until fragrant, stirring frequently.
4. Pour in the diced tomatoes and their juices, stock and water. Add the salt, pepper and bay leaves. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid then simmer for about 15 minutes until the vegetables are soft.
5. Cook the pasta separately until al dente.
NB. If preparing in advance, it is good to cool and refrigerate after this step.
6. About 10 minutes before serving, add the chopped greens (spinach, kale or silverbeet), canned beans and stir through and cook until the greens are soft.
NB. If reheating then bring to the boil before adding the greens.
7. Remove the pot from the heat and remove the bay leaves. Stir through the cooked pasta. Taste and season with more salt and pepper as needed. Garnish with Parmesan and parsley as desired. Serve hot.
2. Heat a large saucepan on medium heat and add in a tablespoon of oil then add in the garlic, onion, carrot, celery and a pinch of salt. Sauté for about three minutes until the vegetables have softened and the onions have slightly browned.
3. Add the seasonal vegetables, tomato paste and herbs. Cook for a few minutes until fragrant, stirring frequently.
5. Cook the pasta separately until al dente.
NB. If preparing in advance, it is good to cool and refrigerate after this step.
NB. If reheating then bring to the boil before adding the greens.
7. Remove the pot from the heat and remove the bay leaves. Stir through the cooked pasta. Taste and season with more salt and pepper as needed. Garnish with Parmesan and parsley as desired. Serve hot.
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