Minestrone Soup

  1. As the days get colder, keep cosy with a bowl of this hearty soup…….
  • 2 tbsp olive oil
  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 1/2 orange pepper
  • 1/2 yellow pepper
  • 2 garlic cloves, peeled & finely chopped
  • 1 x 400g tin chopped tomatoes
  • 1 1/4 litres vegetable or chicken stock
  • 1 bay leaf
  • 1 can cannellini beans, drained & rinsed
  • 100g small pasta shapes
  • Salt & pepper to taste
  • Parmesan cheese to serve

Follow these steps

  • Finely chop all the vegetables. Add the olive oil to a large soup pan and place over a medium heat.
  • Add the onion, carrot and celery to the pan and cook gently for 5 minutes until the vegetables start to soften.
  • Add the peppers and garlic to the pan and stir again, cook for a further 10 minutes.
  • Next add the tinned tomatoes, stock and bay leaf and stir to combine. Bring to a gentle simmer. Add the cannellini beans, cover and leave to cook for 20-25 minutes.
  • Add the pasta shapes to the soup, stir well and cook for around 5-6 minutes. Season, then ladle into warmed bowls. Finish with a grating of parmesan cheese

You might also be interested in...

Transforming the classic American fireside treat into a showstopping dessert for Bonfire Night,... read more
It’s the perfect time of year to enjoy locally grown strawberries, and if you’re... read more
Remember dolly mixtures…? Those tiny, brightly coloured fondant sweets from childhood days?  We’ve given... read more