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Hearty minestrone soup

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A traditional Italian soup flavoured with basil and Parmesan cheese shavings. Serve with chunks of ciabatta or foccacia for a nutritious meal.
Serves
6
Prep
20 minutes
Cook
25 minutes
Each 571g serving contains (excludes serving suggestion)
KCal
318
Carbs
40.00g
Fibre
7.80g
Protein
11.80g
Fat
10.50g
Saturates
1.90g
Sugars
9.60g
Salt
1.70g
Portion Fruit & Veg
2
Ingredients
Ingredients
1 tbsp oil
2 cloves garlic, crushed
1 large onion, chopped
1 large carrot, chopped
2 sticks celery, finely sliced
450g floury potatoes, chopped
1.5L vegetable stock
1 x 400g tin chopped tomatoes
125g small pasta shapes
200g French beans, halved
100g frozen peas
quarter Savoy cabbage, roughly chopped
4 tbsp fresh parsley, chopped
4 tbsp pesto sauce
freshly ground pepper
3 tbsp fresh Parmesan cheese shavings
Method
  1. Heat the oil in a large pan, add the garlic, onion, carrot, celery and potatoes and fry for 3-4 minutes until beginning to soften but not brown.
  2. Add the stock and tomatoes, bring to the boil and simmer for 10 minutes. Add the pasta, beans, peas and cabbage and continue to cook for a further 10 minutes, or until the pasta is cooked.
  3. Stir through the parsley and pesto and season well. Serve topped with Parmesan cheese shavings.
Chefs tips
  • Minestrone is great for using up vegetables as you can add most veggies, for example parsnip, swede, potato, courgettes, peppers or aubergine.
  • Add more flavour with 1 tsp oregano and a few chilli flakes.
  • Make this veggie by using vegetarian pesto and vegetarian hard cheese, such as strong Cheddar cheese.
  • Freezing instructions: Can be frozen in small pots for individual portions. Defrost in a microwave and slowly until piping hot.
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