Minestrone Soup
A proper use-what-you-have soup. Minestrone changes with the seasons, but always brings together vegetables, beans and pasta in a light, flavourful broth.
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 1 carrot diced
- 1 celery stick diced
- 2 cloves garlic crushed
- 1 courgette diced
- 1 tin chopped tomatoes 400g
- 1 litre vegetable stock
- 1 tin cannellini beans drained
- 1 handful small pasta such as ditalini or small shells
- Salt and black pepper
- handful fresh herbs parsley or basil
- Grated parmesan to serve (optional)
Instructions
- Heat the olive oil in a large pan and gently cook the onion, carrot and celery until softened but not coloured.
- Add the garlic and courgette and cook for a few minutes more.
- Stir in the chopped tomatoes and stock, then bring to a gentle simmer.
- Add the beans and pasta and cook until the pasta is tender.
- Season to taste, then stir through fresh herbs just before serving. Serve with grated parmesan if using.
Notes
This is a flexible soup — use whatever vegetables you have to hand.
A rind of parmesan added during cooking gives extra depth if you have one.
A rind of parmesan added during cooking gives extra depth if you have one.
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