top of page
About the Recipe
This minestrone soup is perfect for chilly rainy days. If you're feeling like not eating any meat, this is perfect (and filling)!
Have it with or without fusilli, it tastes great!
Ingredients
1/4 onion
2 cloves garlic
1 large potato
2 large carrots
1 courgette
3 cabbage leaves
2/3 can chopped tomatoes
1 Vegetable/chicken stock cube
1/2 tsp sugar
Italian herbs
Salt
Pepper
2 tbsp olive oil
1/2 packet fusilli
Equipment
2 large pots
2 small bowls
Spatula
Preparation
Step 1
Dice the onions and mince the garlic. Then dice the potatoes, carrots, courgette and cabbage into small cubes. Places the potatoes and carrots into one bowl and the courgette and cabbage into the other.
Step 2
In the large pot, add the olive oil and fry the onions for 2 mins on medium heat. Add the garlic and fry for 1 min.
Step 3
Add the potatoes and carrots and fry for 3 mins mixing well.
Note: if the onions and garlic start to burn, lower the heat and fry.
Step 4
Add the cabbage and zucchini and fry for 2 mins mixing well.
Step 5
Add the canned chopped tomato and mix well, scraping the bottom of the pot.
Step 6
Add water until the tomato becomes a soupy texture. If you prefer a more concentrated less soupy mix, add less water. More if you prefer a more watery mix (although be careful not to add too much!)
Tip: use the tomato can (which still has bits of tomato in!) to add water until it just covers the vegetables.
Step 7
Add salt, black pepper and italian herbs to taste. Then add the sugar and stock cubes. Mix.
Note: you'll want more salt than black pepper and a dash of italian herbs.
Step 8
Boil the soup then lower the temperature and simmer with a lid on until the potatoes and carrots become soft (roughly 15-20 mins)
Step 9
Boil the pasta in a medium or large pot according to the instructions on the packet.
Step 10
Mix the soup and add more salt if needed.
Step 11
Put the pasta in a bowl and pour the soup over.
Step 12
Serve and enjoy!
Meal Prep Factor
Can I keep...
1) the diced ingredients for the soup overnight
YES! You can. Make sure you cover the ingredients and use them within 24 hours. You may want to place the courgette in water to prevent it from browning.
2) the soup overnight?
YES! You may keep the soup in an airtight contrainer for 1-2 days in the fridge. Simply pop it in the microwave or re-boil in a pot before enjoying.
How I Like It
My favourite foods to have with minestrone soup:
1) NOTHING! It's prefect as is. Maybe bread?
What do you like to eat with it?
bottom of page