Parlour Minestrone

Preparation info
  • Serves


    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

A great soup for using up all the odds and ends of vegetables you have lying about. Feel free to put in whatever’s handy. I’ve used orzo here but you could also use the broken up ends of a bag of spaghetti.


  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped


Put your soup pot over a medium heat and pour in the oil. Once it’s hot, add the onions and garlic and fry until they are soft and translucent. Then stir in the carrots, tomato purée and thyme leaves and sweat over a low heat for 10 minutes with the lid on.

Add the tomatoes and aubergine and cook for a further 5 minutes before adding the potato and stock. Leave to simmer for 10 minutes,