How I Make Homemade Minestrone Soup

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Minestrone soup is amazing for work or for snacking on at home. It’s made with fresh ingredients and takes around 20 minutes to make, then 20 minutes to cook. Once made and cooled, you can keep it in the fridge for up to 4 days if in a tightly sealed container. Friday’s are for fish and chips anyway, right?! 😉

This is made entirely on the hob (which puts me off every-time because I just want to throw everything into my amazing soup-maker — if you would like recipes on the soup-maker there is one here and I can do more in the future if you leave a comment letting me know you would like that). But, this one does need to be made on the hob, there’s no 2 ways about it.

Minestrone soup includes chunky (or smaller) vegetables, pasta and beans in a light tomato sauce. You can make the sauce spicy should you wish, I don’t as my partner isn’t a fan of spice but throw in some chilli flakes if you fancy.

I found this recipe online, I then amended it to include the vegetables that I like more and that were superfoods (I use this recipe for weight-loss, too).

You will need:

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3 large carrots, roughly chopped

1 large onion, roughly chopped

4 celery sticks, roughly chopped

1 tbsp olive oil

2 garlic cloves, crushed

2 large potatoes, cut into small dice

2 tbsp tomato purée

2l vegetable stock

400g can chopped tomato ( I use Pasatta)

400g can butter or cannellini beans

140g spaghetti, snapped into short lengths (I use Pasta Shapes)

1⁄2 head Savoy cabbage, shredded

crusty bread, to serve

I cannot express how easy this is to make; it takes very little effort and if you double up on everything in this recipe, you can make enough soup for 2 weeks for a couple, just freeze the soup for week 2.

Here’s how:

  1. In a food processor (we use our Nutribullet for this, but have previously just finely chopped everything and it worked just as well), whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.

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  1. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins

  2. Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins (I don’t do this part – cabbage is VILE).  I also don’t add bread, I just take it as it is in my soup jug and heat it up in work for 2 minutes at lunch time.

I do this a bit differently every time. This time I didn’t have potatoes in the house, so I added a bit more pasta to ensure the mixture had enough bulk. Then I placed lunch sized amounts into containers for work.

If you make it, let me know how it goes. It’s one our favourites as it’s filling with the pasta and butter beans and helps you lose a little weight if you’re looking to & don’t add bread! Also, if you have any questions about best brands to buy or whether you can switch up anything for something you have already — shout in the comments!

Love, Am X

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