Minestrone Soup
Serves: 10
Prep time: 20 minutes
Cook time: 40 minutes
3 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 medium brown onions
- 2 carrots
- 3 celery stalks
- ¼ butternut pumpkin
- 3 cloves garlic, crushed
- 2 teaspoons smoked paprika
- Olive oil, to drizzle
- 2L vegetable stock, salt reduced
- 400g can crushed tomatoes
- 400g can borlotti beans, drained and rinsed
- 300g dried pasta
- 200g frozen spinach
- 200g peas OR broad beans, frozen
- Cracked black pepper
- Parmesan, grated (to serve)
- Croutons (optional):
- ½ loaf ciabatta or stale bread
- Pepper, to taste
- Parmesan, grated
- Extra virgin olive oil
Method:
- DICE the onions, carrots, celery and pumpkin into 1cm pieces and place into soup pot. Add garlic, paprika and a drizzle of olive oil.
- FRY over medium heat for 10 minutes, stirring occasionally.
- ADD vegetable stock, tomatoes and beans. Bring to the boil and then simmer for 15 minutes.
- ADD frozen spinach, peas and pasta and simmer for a further 15 minutes until the pasta is cooked.
- SERVE with cracked pepper, grated parmesan and crusty croutons.
- Croutons (optional):
- PREHEAT oven to 180°C.
- TEAR bread into chunks and top with pepper, parmesan and a drizzle of olive oil.
- BAKE for 20-25 minutes, or until golden and crispy.
What's Great About It:
This classic minestrone soup recipe is packed full of veg and makes for the perfect winter warmer! It is great for using up leftovers in your fridge and pantry.
