Minestrone Soup

A great winter warmer.  Use whatever vegetables you have – it’s a bit of a veggie jamboree but really good when you’re cold and just in from an outdoor adventure.

For 4 bowls of soup:

  • 2 tbsp olive oil
  • 1 red onion chopped
  • 3 cloves garlic sliced
  • 1 potato chopped into 1cm cubes
  • 1/2 a courgette chipped into 1cm cubes
  • 50 g of chorizo in 1cm cubes
  • 1 tin chopped tomatoes
  • 750 ml low salt vegetable stock
  • 50 g spaghetti broken into small pieces
  • Handful of frozen broad beans
  • Salt, pepper and parmesan cheese to serve


Heat the oil in a large pan and add the onion.  Cook over a medium heat for a few minutes then add the garlic, potato, courgette and chorizo. Continue to cook until the oil starts to turn a deep red colour.

Add the tinned tomatoes and stock.  Cook for 10 minutes (when the vegetables should start to soften), then add the spaghetti.  Cook for a further 10 minutes, stirring regularly to stop the spaghetti sticking to the bottom of the pot.  Add the broad beans and cook for a few minutes until they are tender.

Serve topped with grated parmesan cheese.  Season with salt and pepper.

Hope to hear from you soon.  Do reply with a comment or let us know if you like this or any of our other recipes.


7 thoughts on “Minestrone Soup

  1. I’ve never thought to make my own minestrone, but your point about being able to use up any vegetables is a good one – I often have leftover celery in my fridge, which could come in handy! Also like the idea of topping the soup with parmesan cheese :).

  2. This is a great recipe. I used up lots of left over veg and so made double the quantity. It is a very hearty soup and very filling. Our wee one loved it too and had already had it for his tea once and is happily getting it again tonight.

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