Who doesn’t love a good Minestrone. It is simple to prepare, satisfying and healthy. For the best flavour, use your own home-made stock or stock paste for more depth of flavour. Alternatively, add a few more herbs such as marjoram, oregano and thyme.
Minestrone is a delicious hearty meal with everything you need in one bowl. This recipe is packed with flavour - especially if you make your own vegetable stock with plenty of fresh herbs in it.
- 1 tbsp oil
- 1 large red onion, diced - It isn't essential you use a red one, just recommended
- 250g carrots, diced
- 2 trimmed sticks of celery, diced
- 3 cloves crushed garlic
- 1 tbsp smoked paprika - The smoked paprika adds a delcious flavour. You can use sweet paprika if you don't have it though.
- 2 tbsp tomato paste
- 1.5L of vegetable stock
- 300g diced pumpkin or sweet potato
- 3 cups cooked cannellini or borlotti beans - This equates to 1 cup dried or 2 cans
- 1 1/2 cups of diced fresh tomatoes or 1 tin crushed
- 2 cups dried pasta - Use smaller pasta such as shells. I prefer to use wholemeal or spelt as well.
- 2 cups chopped broccoli, beans or peas
- large handful of chopped basil leaves
- Celtic sea salt and pepper to season - Make sure you taste the soup so you know if you have seasoned it sufficiently.
- Heat the oil in a large saucepan or soup pot.
- Add the onions and stir-fry until tender.
- Add the carrots and celery and stir-fry for about 5 minutes.
- Add the garlic, paprika and tomato paste and mix well for about a minute.
- Add the stock, pumpkin, beans and tomatoes. Simmer covered over medium heat until the vegetables are soft.
- Add the pasta and stir to ensure the pieces don't stick to one another. Simmer for approx 10 minutes or until the pieces are nearly cooked. The time will depend on your choice of pasta.
- Add the broccoli or peas and cook for a further 5 minutes.
- Remove from heat and stir in the basil. Taste for seasoning and add salt and pepper.