This minestrone soup recipe is one of those classic, wholesome and nourishing dishes that once you learn you will always return to. Add in the fact that it is seriously affordable and can be made in less than 40 minutes, and this recipe ticks every box.
This is another tasty dish in our series of recipes that feature just 7 ingredients that are all super easy to make.
You can of course jazz up the recipe with more ingredients (celery, oregano, barley etc) but there is enough goodness here for a perfect soup. You don’t have to be buy 20 ingredients to make something this simple…
Minestrone Soup Recipe: Ingredients
- Carrots
- Pasta
- Onions
- Leeks
- Tinned chopped tomatoes
- Chicken stock
- Parsley
Peel and chop the carrots and onions into a fine dice. Slice the leeks in half and wash them out (they often contain sand) and then slice them into similar sized pieces.
Heat a pan and add in some olive oil. Sweat off all the ingredients for 8-10 minutes over a low to medium heat. What you are trying to do here, is extract all those wonderful aromatic flavours.
When the veg has softened, add in the chopped tomatoes.
Top the pan up with water to thin it out.
Add in a chicken stock cube. You could use veg stock if you wanted to keep it veggie, or you could even use store-bought liquid stock. Bring the liquid to the boil before turning down the heat and letting simmer.
Pick the parsley from the stalks and chop it as fine as you possibly can.
When the soup comes to the boil, add in the pasta. You can then turn the heat down and let it simmer for 20 minutes.
When the pasta is fully cooked through, adjust the seasoning and add in the chopped parsley.
Serve up piping hot. This minestrone soup recipe is perfect to eat straight away, but it also tastes delicious the next day and keeps well in the fridge.
A tasty bowl full of goodness!
If you liked this recipe you can find more of our recipes over on the Big 7 Food Instagram.
