MINESTRONE SOUP

So in my mind it is officially Autumn, and that means that from now until next year I shall most likely be living solely on Soups, Stews, Pies and alllll the cosy food

There’s nothing more comforting and cosy to me than a big bowl of Soup, and this Minestrone is one of my all time faves; quick, easy, delicious and rammed full of alll the Veggie goodness

HIT SAVE TO GIVE IT A GO LATER

This recipe makes about 8 portions and works out at 215 calories per portion

Ingredients

2 tbsp Olive Oil
1 large Onion, diced
2 Celery stalks, diced
2 large Carrots, diced
1 Courgette, diced
1tsp dried Thyme
1tsp dried Oregano
4 Garlic Cloves, crushed.
60g Tomato Purée
200g Sweetcorn
2x400g tins of chopped Tomatoes
1.5 Litres Vegetable Stock
400g can Kidney Beans, drained
250g Pasta Shells
Heat the olive oil in a large Pan over a medium to high heat, and then add the onions, celery and carrots.

Season them with salt and pepper and let them cook, stirring occasionally until vegetables start to soften, about 5 minutes.

Add the Courgette, thyme, oregano and garlic and cook until fragrant – it should take about 1 minute.

Add in your Tomato purée and cook it out for about 5 minutes, then add in your chopped tomatoes with their juices and vegetable Stock.

Bring the mixture to a boil, then simmer until the vegetables soften, which usually takes about about 20 minutes.

Once the veggies are soft, stor in the kidney beans and pasta, then simmer until pasta is tender.

And that’s it! So easy, delish and I like to have mine with lots of fresh Parmesan and some Parsley too

Let me know if you try it lovelies

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