Easy Minestrone Soup recipe
Ciao a tutti!! Lets make some Minestrone soup. This soup is an all-rounder. Its loaded with veg, you can throw anything in it...whatever left over veg you have in the fridge and whatever is in season, it also happens to be so warming for the soul!
Ok heres what you'll need (feel free to alter this to what you have available).
2 Carrots cut into cubes
2 stalks of Celery sliced
1 Leak sliced
1/2 red Onion roughly chopped
2 Zucchini's cut into cubes
5-7 mushrooms roughly chopped
x1 400g can of diced tomatoes
1 Tomato roughly chopped
2 Potatoes cut into cubes
1 Turnip cut into cubes
3-4 cloves of Garlic sliced/minced
A sprig of Rosemary
Fresh Basil leaves to serve
1/2 teaspoon Chili flakes
1 tablespoon dried Basil
1 dried Bay leaf
6 cups of Vegetable stock
1 cup of pasta (any kind is fine)
1 teaspoon Salt
1/2 teaspoon of pepper
** or season to taste
I've made a vegan version but feel free to add in some pancetta and cheese for serving.
Heat up a large pot on medium-high heat with 2 tablespoons of olive oil and add in the Carrot, Onion, Turnip, Celery, ChilI flakes, Rosemary, dried Basil and Bay leaf.
After the Veg start to soften add in the sliced garlic and stir every now and then for a couple of minutes.
Add in the Potatoes and Turnip and mix around. After a couple of minutes add in the chopped Tomato and 1 can of diced tomatoes along with the veg stock. Season with salt and pepper.
Bring to the boil then simmer on a low heat for 15 minutes. Add in the pasta, Mushrooms and Zucchini (or which ever soft veg you have) and cook for a further 20 minutes on a low heat or until the pasta is cooked.
Before you serve don't forget to fish out the Bay leaf! Add some fresh basil and a grating of cheese if you want a non vegan version.
Voila! I hope you enjoy this special soup and stay warm.