Minestrone Soup is an Italian Favourite. Wholesome, hearty and full of goodness. It is not a complicated soup to make. All you need is some good quality stock, any vegetables you may have in the fridge and, of course, tomatoes.
Please use the recipes below as a guideline. There are two recipes here – one for the traditional saucepan and one using a soup maker. Regardless of which you use – they are both fool proof recipes that can be used for a snack, an appetiser or a hearty main course served with some chunky bread.
- 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 tomatoes
- 400g can butter or cannellini beans
- 140g spaghetti, snapped into short lengths
- ½ head Savoy cabbage, shredded
- crusty bread, to serve
In a food processor, 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.
Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins.
Season to taste and serve with crusty bread.
Soup Maker Version
A soup maker has changed my life particularly during the winter month when you need something quick, hearty and easy. To make Minestrone Soup in your soup maker use all the ingredients as above and set the soup maker to chunky. (usual cycle about 26 mins). Five minutes before the end of the cycle interrupt the process and add the shredded cabbage and the cannellini beans. When finished allow to stand for about 15 minutes. there is enough heat in the mixture to cook through the beans and cabbage,
Definitely a hearty red is needed to compliment the rich taste of Minestrone Soup. We chose a Simpsons of Servian Mediterranean Merlot 2018 which really hit the spot. All that Southern French sunshine is what Merlot needs to make this stunningly full bodied, velvety drop just bursting with plummy fruit with a touch of chocolate. This rich and fruity red is just right with any mediterranean-style food from antipasti to ratatouille with every shade of pasta in between. Available from Naked Wines.