Minestrone Soup

Name: Minestrone Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 leek; 1 onion; 2 carrots; 2 sticks of celery; 2 cloves of garlic; 2 tbsp olive oil; 2 potatoes, peeled and cubed; 1 tin of chopped tomatoes; 2 tbsp tomato purée; 2 bay leaves; ½ tsp dried thyme; 400 g tinned cannellini beans; 400 g tinned black eyed beans; 100 g spaghetti, snapped into pieces; 1.5 litres vegetable or chicken stock; 1.5 litres vegetable or chicken stock; ½ Savoy cabbage, shredded; 4 rashers of bacon, cut into strips (optional)

Preparation info

Serves:
6

Difficulty
Easy
Ready in
25 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

Continuing the theme of flexibility, this classic Italian soup can be adapted to fit whichever vegetables are in season or happen to be sitting in the fridge. Filling enough for a main meal, it’s also a great school holiday or weekend lunch, and will keep in the fridge for a few days.

Ingredients

1 leek
1 onion
2 carrots
2

Europe
Italy
Soup
Lunch
Vegan

Method

Whizz together or finely chop the leek, onion, carrots, celery and garlic. Add the olive oil to a hot pan and then add the chopped veggies. Colour for a couple of minutes before adding the potato.

Season the mixture with salt and pepper, then add all the remaining ingredients except the cabbage and bacon. Simmer for 15 minutes. If using bacon, dry fry it in a pan until crisp during this