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Minestrone Soup


  • Author: Wholesome Patisserie
  • Prep Time: 15min
  • Cook Time: 40min
  • Total Time: 55 minutes
  • Yield: 5-6 people 1x

Description

Satisfying and heartwarming, this classic chunky soup is a favourite in many households. Made with a variety of vegetables, beans, tomatoes, vegetable stock and pasta. Serve your soup with slices of crunchy bread! 


Ingredients

Scale
  1. 1 Tbsp extra virgin olive oil
  2. 1 large red onion, peeled and roughly chopped
  3. 2 large (350g) carrots, chopped into small cubes 
  4. 3 stalks (200g) celery, trimmed and sliced 
  5. 1 medium (350g) white potato, peeled and chopped into small cubes
  6. 1 x 400g canned cannellini beans, drained and rinsed 
  7. 1 x 400g canned diced tomatoes 
  8. 2 Tbsp tomato paste 
  9. 2 tsp dried Italian herbs 
  10. 4 cups (1 litre) vegetable stock 
  11. 1 bay leaf
  12. Salt and pepper, to taste 
  13. 1 cup (120g) purple or green cabbage, shredded 
  14. 1 cup (100g) large shell pasta 
  15. Small handful fresh parsley, chopped, to serve

Instructions

  1. In a large soup pot, add oil and put over a medium heat. 
  2. Once warm, add onion, carrots, celery and potato. Sauté vegetables for 7-10 minutes until just softened and fork tender, whilst stirring. 
  3. Add beans, tomatoes, tomato paste, dried herbs, vegetable stock, bay leaf and season with salt and pepper. 
  4. Cover with lid, turn heat to high and bring mixture to a boil. 
  5. Once boiling, reduce heat to medium-low and bring to a simmer. Simmer for 20 minutes, mixing occasionally. 
  6. Add cabbage and pasta. Bring to a simmer and cook for 10 minutes or until pasta is cooked and is al dente.
  7. Remove bay leaf and turn off heat. 
  8. Serve with fresh chopped parsley and enjoy! 
  9. Store leftovers in an airtight container, refrigerated, for 1 week.