I love minestrone soup and would happily eat it day after day. I like the texture and variety of the vegetables in each bite. No two bites taste the same.
I add onions, celery, carrots, courgette, beans, potatoes, peas, spinach and tomatoes to my version but you can substitute other vegetables if you want.
Make sure to chop the vegetables into small even pieces as this is nicer to eat and makes it easier to get different vegetables in each bite.
You can use any tinned beans you like. I usually use either butter beans, cannellini beans or haricot beans.
You can also add some pasta at the same time as the beans, courgette and peas to make a heartier soup.
Of course, as I mentioned earlier, my sons hate the texture of vegetables so I strain some broth from my soup pot and cook some pasta in this to make a minestrone pasta broth for them. You can see it int he following picture. Normally I would have some more broth than this but you can vary that to taste.
- olive oil
- 1 onion
- 2 sticks celery
- 2 cloves garlic
- 3 carrots
- 2 potatoes
- 1 tin plum tomatoes
- 1 ltr vegetable stock
- 100 g frozen spinach
- 1 tbsp mixed herbs
- 1 courgette
- 1 tin beans eg butter, cannellini or haricot
- 100 g frozen peas
- Chop your vegetables into small pieces
- Heat some oil in a large saucepan and saute the onions and celery for 5 minutes being careful not to get any colour on them. You just want to soften them
- Add the garlic, carrots and potatoes and saute for a further 5 minutes
- Add the stock, tomatoes and spinach and bring to the boil
- Add the mixed herbs, salt and pepper and simmer for 20 minutes
- Add the courgette, beans and peas and cook for a further 10 minutes
- Serve with some crusty bread