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Minestrone soup
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Total Time:
30 minutes
30 minutes
Wholesome minestrone soup adaptable to ingredients on hand, loved by kids for seconds. Easily customizable with seasonal veggies or pantry staples.
Ingredients:
- 1 clove of garlic
- 2 small onions
- olive oil
- 2 fresh bay leaves
- 2 carrots
- 2 sticks of celery
- 2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard, spring greens
- 1 vegetable stock cube
- 1 x 400 g tin of plum tomatoes
- 2 x 400 g tins of beans, such as cannellini, butter, or mixed
- 100 g dried pasta
- Parmesan cheese Grana Padano or vegetarian alternative, to serve
- extra virgin olive oil
- crusty bread to serve
Instructions:
- Peel and finely chop the garlic and onion. Heat 1 tablespoon of olive oil in a large shallow casserole pan over medium-high heat. Add garlic, bay leaves, and onions. Chop carrots and celery into 1cm dice, then add to the pan. Remove tough stalks from greens, finely chop, and add to the pan. Cook for 10-15 minutes until softened and caramelized. Crumble in the stock cube, pour in tinned tomatoes with water, and add the beans with juices. Season with salt and pepper. Shred greens and add to the pan. Pour in 600ml of boiling water, then add pasta. Cover and simmer for 10-15 minutes until pasta is cooked and soup thickens. Adjust seasoning, serve with Parmesan and a drizzle of olive oil.