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Minestrone Soup

Servings 6 -8

Ingredients
  

  • 3 cloves garlic crushed
  • 1 large onion chopped
  • 2 celery sticks chopped
  • 2 large carrots halved and chopped
  • 2 small yukon gold potatoes peeled and chopped
  • 2 small courgette chopped, zucchini
  • 8 cups of chicken or vegetable stock 2 litres
  • 800 ml of canned plum tomatoes
  • 2 tablespoons of tomato paste
  • splash of balsamic vinegar
  • 1 cup of ditali pasta 240ml, or use a gluten free alternative
  • 2 tsp of Italian herbs
  • 1 tbs olive oil
  • fresh chopped Italian parsley
  • Optional: parmesan cheese

Instructions
 

  • Add olive oil to a large sauce pan over a medium high heat.
  • Add the onions, celery, carrots and garlic and fry for about 5 mins until softened.
  • Add the courgette, tomatoes (break them up with a wooden spoon), tomatoes paste, vegetable stock, Italian herbs, and balsamic vinegar.
  • Bring to a boil, then reduce heat, cover and simmer for approx 45 mins
  • Add in the potatoes and pasta and simmer until cooked.
  • Top with some freshly chopped Italian parsley
  • Serve and Enjoy!!
  • (If you like a smooth soup, you can blend it all, before adding in the potatoes and pasta, I prefer to leave it chunky)
  • Optional: Top with a little parmesan
  • NOTE: When heating up the next day, you may need to add more stock, as it will thicken from the starch from the potatoes/pasta