Go Back
Minestrone soup

Minestrone soup

The only recipe you'll need to make the perfect Minestrone soup every time! Adapt the vegetables to what you have on hand for a simple and budget friendly meal, packed with flavour!
Course Main Dish, Side Dish
Cuisine No Added Sugar, Nut Free, Vegan
Servings 10 servings

Ingredients
  

  • 1 medium Leek
  • 1 tbsp olive oil
  • 2 potatoes
  • 2 turnips
  • 4 carrots
  • 5 baby marrows
  • 1 small butternut squash
  • 2 cans tomatoes whole / chopped
  • 1 packet tomato paste
  • 1 tbsp vegetable stock
  • 10 cups water
  • 1 can white beans
  • 2 cups noodles
  • 2 cups shredded Kale
  • salt and pepper to taste

Instructions
 

  • Wash the leek. Cut it in half lengthways, and slice it into thin slices. (the slices go along the length so you get half circle slices)
  • Peel the carrots, potatoes, turnips and butternut. Remove the seeds from the butternut. Wash the baby marrow well. Chop all the vegetables into small squares.
  • In a large pot, heat olive oil. Add the leeks and cook on low for 5-8 minutes, until it is soft and translucent. Add the rest of the vegetables, mix and cook for another 5 minutes.
  • Combine the vegetable stock powder with the water. Add to the pot. Bring to a boil.
  • Add in the tomatoes and tomato paste and reduce to a simmer. Add in some salt and pepper. Cook for 45-60 minutes, until the vegetables are nice and tender. You do not want them too soft or it will be a “mushy” minestrone.
  • While the soup is cooking, prepare the kale. Wash well and then remove the stems. Cut into thin strips and set aside.
  • Cook the noodles according to the package instructions.
  • When the soup is done. Rinse the beans and add them into the pot along with the kale. Cook for another 5 minutes so the kale can soften.
  • Serve with noodles or crusty bread
  • If you’re reheating the soup, add a little bit of water first as the water reduces when you reheat it.
  • If you’re storing some soup, keep the noodles and soup separate so you can just warm the soup and add in the noodles, so they don’t overcook.

Notes

You can replace the powdered soup stock with a liquid variety (just switch out some water for what you use in stock)
To make this recipe gluten free, omit the noodles or use a gluten free alternative.