Minestrone Soup Recipe

Minestrone Soup is an absolute classic and with good reason as it tastes divine.

It originates from Italy and the rough translation of the word Minestrone is 'Big Soup'.

If you're looking to keep things simple then use a tin of good quality chopped tomatoes for this recipe. However, if vine tomatoes are in season then use three or four large ripe ones.




Minestrone soup recipe: -

Prep time: 7 minutes - Cooking time: 21 minutes

Serves 3

1 x 400g tin of chopped tomatoes...
or 3 or 4 large ripe vine tomatoes, skinned & chopped
1˝ pints(30fl-oz) of chicken stock
1˝oz(40g) of spaghetti, broken into 1 inch pieces
1 onion, chopped
1 tbsp of olive oil
2oz(50g) of courgette, chopped
2oz(50g) of green beans, chopped
2oz(50g) of celery, chopped
2oz(50g) of carrots, chopped
Seas salt & freshly ground black pepper
1 tbsp of chopped fresh parsley



If you use fresh tomatoes for this recipe you will first need to remove their skins using boiling water, click here to see how

Next take the courgette, carrots and celery and clean them in water, then chop them into similar sized pieces (˝ inch dice). This will help to ensure that the veg cooks at an even rate. Top & tail the green beans and chop into 1 inch pieces.

Then take a saucepan preferably one with a thick bottom and place it over a low light. Add the tablespoon of olive oil and heat it through.

Next sweat the onion over a low heat with the lid on for 5 minutes until soft. Remove the lid and add the courgette, carrots and celery and replace the lid and sweat for a further 5 minutes, check occasionally to ensure that the vegetables aren't colouring.

Add the tomatoes, pasta, green beans and stock, bring to the boil. Season, reduce the heat to low and simmer for 10 minutes half-covered.

Then remove the lid and check the seasoning, add the parsley and combine then serve while hot with some pieces of French bread.

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