Minestrone soup
Food Checker classification:GREEN
Have you got leftover veggies that you need to use up? This is the perfect recipe for you!
Minestrone soup is a hearty, wholesome meal packed full of vegetables that can be easily adjusted to help you clear out your veggie draw and reduce your food waste. Typically tomato-based, the soup is made with vegetable stock (or water) and crushed tomatoes. Another key feature of minestrone soup is a small pasta and some beans, the rest is just veg…
Leftover roasted& carrots, steamed broccoli, floppy silverbeet? Chuck them in!
We’ve provided you with a full minestrone soup recipe here, but you can change it up any way you like, just make sure your pasta and veg are& cooked to your liking before you serve.
Minestrone soup
Dietary
Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
- 1 tsp olive oil
- 1 medium brown onion finely chopped
- 1 clove garlic
- 6 cups water or pre-made vegetable stock
- 425 gram can crushed tomatoes
- 1 carrot peeled and diced in 2cm cubes
- 2 sticks celery sliced
- 1 large parsnip peeled and diced in 2cm cubes
- 1 bay leaf
- 1/2 cup small pasta like macaroni - your choice
- 6 brussel sprouts
- 1 cup shredded white cabbage
- 4 leaves kale torn off the thick stem
- 300 gram can four bean mix, rinsed and drained
Instructions
- Heat oil in a large pot and fry the onion and garlic until translucent, approximately 2 minutes.
- Add the 6 cups water or pre-made vegetable stock, 425 gram can crushed tomatoes, 1 carrot, 2 sticks celery, 1 large parsnip, 1 bay leaf and a pinch of pepper and salt.
- Bring to the simmer then add the pasta and simmer for a further 8 minutes.
- Add 6 brussel sprouts, 1 cup shredded white cabbage, 4 leaves kale torn off the thick stem and 300 gram can four bean mix, rinsed and drained. Stir thoroughly.
- Cook for a further 5 minutes and check seasoning and adjust to your taste.
Notes
Tips
- Substitute the four bean mix for lentils or white cannellini beans.
- Spinach or peas are tasty alternatives to brussel sprouts, kale and cabbage.
- To serve, finish your soup with some grated Grana Padano parmesan cheese and a drizzle of extra-virgin olive oil.
- To serve, finish your soup with a dollop of basil pesto.