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Tasty Italian
Minestrone Soup
✔ 4 x Servings
✔ Ready in 30 mins
✔ Make Ahead of Time
Why We Love It
Minestrone Soup is an old Italian favourite and is a very flexible dish to make. You can add meat, mixed beans, courgettes or peppers for some more flavour.
Make with wholewheat pasta instead of white pasta. Wholewheat pasta contains more fibre and will keep kids fuller for longer after lunch!
This recipe also contains celery which is a good source of potassium and will keep your kidneys, digestion and nervous system healthy.
What You'll Need
75g Pasta Bows
1 x Large Onion
1 x Large Carrot
2 x Sticks of Celery
2 x Medium Potatoes
1 x Tbsp of Olive Oil
1 x Bay Leaf
1 x Litre Vegetable Stock
1 x tsp Dried Oregano
400g x Tinned Chopped Tomatoes
Grated Parmesan Cheese
Method
Place medium sized pan on heat and bring to boil. Add pasta, simmer until pasta is almost done but not fully cooked. Drain and set aside.
Peel and chop potatoes, onion, celery and carrot into bite-sized chunks.
Heat oil in large saucepan. Add onion and fry over medium heat until soft and golden.
Add potato, celery, carrot, oregano and bay leaf and stir well. Pour in vegetable stock and chopped tomatoes. Stir again and bring the broth to boil.
Reduce heat to low once the soup starts bubbling and cover pan with lid although leave a small opening. Let simmer for 15 minutes or until potatoes are tender.
Add pasta and stir well. Allow pasta five minutes to heat. Pour mixture into thermo flask in order to keep warm for lunch!