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–+ servings

Homemade Minestrone Soup

As the weather gets colder and soup season begins, you need to try this homemade minestrone.
Servings: 6

Ingredients

  • 150 g dried macaroni
  • 1 tin 400g of chopped tomatoes
  • 2 tbsp tomato purée
  • 4 tsp mixed herbs
  • 3 medium carrots diced
  • 2 celery sticks diced
  • 1 small white onion finely chopped
  • 3 cloves garlic minced
  • 1 vegetable stock cube dissolved in 1.5L of water
  • 1 medium potato peeled and diced
  • 200 g tinned cannellini beans drained and rinsed
  • 3 tbsp olive oil
  • Salt and pepper to taste
  • 3 stems of cavolo nero or 2 cups of spinach or spring greens.

Instructions

  • Peel and crush the garlic cloves. Peel and dice the potato. Finely dice the carrots, celery and onions as well. Heat 3 tbsp of olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
  • Next stir in the beans, diced potato, herbs, and tomato puree. I like to blend the tomatoes from the tin before adding them in but you can also leave them chunky. Stir in the chopped tomatoes and then pour in the vegetable stock (stock cube mixed in 1.5l water) and bring the mixture to a gentle simmer.
  • Pop a lid on the pan and then simmer on medium heat for about ten minutes till the diced potato starts to soften. Season with salt and pepper to taste.
  • Stir in the macaroni which should take roughly between 7-9 minutes to cook. You want to add the sliced cavolo nero or greens of choice when there’s about 2 minutes left of the pasta still cooking. Continue to simmer for an additional 10 minutes until the pasta is cooked al dente and the vegetables are tender.

Notes

Serve with a slice of warm toasted bread or garlic toast for extra texture.
Top each bowl with croutons and chopped fresh parsley.

Nutrition Per Serving

Serving: 1 | Calories: 290kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Fibre: 7g