Soup and pasta make the perfect mix and this healthy Minestrone soup won’t disappoint! Filled to the brim with delicious vegetables, why not make it tonight?
This week’s challenge is all about vegetables so I thought it was only fitting that I posted a recipe that was packed full of them! And given my love for a soup / pasta hybrid (hello Italian Vegetable Orzo Soup), this Minestrone soup seemed to fit the bill perfectly!
I was actually inspired to make this delicious Minestrone by the first weeks challenge. I had never made Minestrone soup before and I was so happy with how it turned out that we’ve had it every week since!
This is healthy comfort food at its best and it is extremely versatile too. I’ve omitted bacon, zucchini and celery and added diced pumpkin and it still tasted delicious. Feel free to be creative with whatever vegetables you have that need to be used up. The best part is this soup is hearty enough to be a meal on its own, and the leftovers make the perfect lunch for work.
Happy eating friends!
- 1 tbsp. olive oil
- 2 bacon rashers, rind removed and chopped roughly
- 1 small onion, diced
- 2 cloves garlic, minced (or 1 tsp crushed garlic)
- 2 medium carrots, diced
- 2 celery sticks, diced
- 1 white potato, diced
- 1 zucchini, diced
- 200g green beans, trimmed and sliced
- 1 x 400g can cannellini beans or red kidney beans
- 2 x 400g can crushed tomato
- 1L beef or vegetable stock (use less if you prefer a thicker soup)
- 1 cup shell, spiral or macaroni pasta of your preference
- Italian herbs, to taste (my blend is basil, oregano, rosemary, parsley, thyme and marjoram)
- Salt, to taste
- Pepper, to taste
- Heat olive oil in a dutch oven or large saucepan on medium heat
- Add onion and bacon and stir regularly until cooked, about 5 minutes
- Add garlic and cook for 30 seconds until fragrant
- Mix in carrots, celery, potato, zucchini and green beans and cook, stirring regularly, for 5 minutes
- Add tomatoes, beef stock, cannellini beans, mixed herbs, salt and pepper and stir to combine. Bring to boil, cover the pot and reduce heat to medium-low. Leave to simmer for 30 minutes or until the vegetables are tender, stirring occasionally
- Increase the heat to medium-high, and add pasta and stir to combine. Cook the pasta following packet directions or until it is al dente, stirring occasionally
- Serve immediately and enjoy
- Adapted from taste.com.au
- To make vegetarian, use vegetable stock instead of beef and omit the bacon.