Homemade Minestrone Soup
Servings: 8 servings
Calories: 202kcal
Equipment
- 1 Heavy Based Saucepan or Casserole Dish
Ingredients
- 1 medium White Onion finely chopped
- 2 stalks Celery finely chopped
- 2 medium Carrots finely chopped
- 2 tbsp Olive Oil old slag, save the extra virgin for salads
- 2 large Cloves of Garlic grated or very finely chopped
- 200 g French Beans finely chopped
- 800 g Tomatoes canned chopped tomatoes are best (i.e. two cans)
- 400 g Haricot Beans or any white bean - we tend to buy jars which we prefer
- 500 ml Vegetable Stock stock pots are fine if you don't want to make it!
- 2 Bay Leaves
- 1 tsp Dried Oregano
- ¾ tsp Dried Thyme
- 150 g Pasta any small pasta will work, we used macaroni because we had it
- 1 pinch Chilli Flakes
- Parmesan Cheese to serve
Instructions
- Heat the olive oil in a heavy based pan that has a lid and, when hot, add the onion, celery and carrots with a good pinch of salt and pepper (called a soffritto in Italy). Fry for about 10 minutes until the vegetables have started to soften
- When the vegetables have started to soften, add the garlic, french beans, haricot beans, tomatoes, bay leaves, oregano, thyme, chilli flakes and vegetable stock. Give the soup a quick stir and then put a lid on it and simmer it for 20 minutes
- After 20 minutes of simmering, remove the lid and add the pasta. Stir it in and cook for a further 10 minutes uncovered until the pasta is cooked
- Serve with grated parmesan cheese over the top and enjoy!
Nutrition
Calories: 202kcal | Carbohydrates: 35g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 278mg | Potassium: 661mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3744IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg