Warm up with this classic minestrone soup recipe, it’s healthy, easy to make, and tastes incredible!
4 tablespoons extra-virgin olive oil, divided
1medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium celery sticks, chopped
1/4 cup tomato paste
300g chopped seasonal vegetables (whatever you have to use up) potatoes, courgette, butternut squash, green beans or peas all work.
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 large can diced tomatoes, with their liquid or 2 small cans.
1 litre vegetable stock
1 teaspoon sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
200g of pasta. I used amazing MONNEZZA VERDURE PASTA I picked up @tkmaxx Use whatever you like most!!!
1 (425g) can white (cannellini or navy) beans, drained
2 teaspoons lemon juice
NOTE: HOW DO YOU KEEP PASTA FROM SOAKING UP SOUP?
You can cook the pasta separately and then add to the soup or add sufficient liquid to the soup keeping this aspect in mind. Also, while reheating the soup add more stock or water if there is insufficient liquid.
The pasta I used is MONNEZZA MIX, it’s so delicious and colourful. I picked it up at a TKMAXX
Warm 3 tablespoons of the olive oil in a large oven or stockpot over medium heat. Then add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the diced tomatoes and their juices, stock and water.
Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper. Raise heat to medium-high and bring the mixture to a boilCook for 15 minutes, then remove the lid and add the pasta and beans. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil.
Taste and season until the flavours really sing. Serve immediately with some crusty bread. Enjoy!!! Top with some Parmesan.
The soup is great for lunch, and tastes even better the next day. It freezes and defrosts well, too.
Did you make this recipe?