Chunky Minestrone Soup
This is a basic but lovely vegetable soup – it’s packed full of vegetable goodness and will do anyone who eats it the world of good!
Ingredients
1 tablespoon olive oil
1 clove garlic, peeled and chopped
2 carrots, washed and chopped
2 sticks celery, chopped
1 cup of fresh basil
1 small leek, washed and chopped
1L vegetable stock
½ teaspoon dried oregano
2 x cans tinned tomatoes
1 zucchini, chopped
1 large potato, diced into 1cm pieces
Large handful curly kale, stalks removed, chopped (or cabbage/spinach)
1 cup mixed small pasta shapes
1 red onion, peeled and finely chopped
large pinch freshly ground black pepper
200g grated Parmesan cheese; optional
Method
1. In a food processor, whizz the carrots, zucchini, onion, leek and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
2. Stir in the oregano, chopped basil and vegetable stock. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
3. Tip in the pasta, then cook for a further 10 mins, adding the kale for the final 2 mins. Season to taste and serve with crusty bread.
Tips
- Keep it hearty and chunky or you can cook the soup without the pasta in it, whiz it up in a blender, pour it back in the saucepan with some pasta and cook until the pasta is soft.
- Serve with parmesan sprinkled on top or even mix all the cheese with the soup
- If you would like your soup to be creamy add 150ml of pouring cream
- Overnight the pasta will continue to soak up the liquid, if this happens simply add tomato soup to the mixture.
Why is Meatless Monday a new thing on my blog? Find out here
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