Soup and pasta make the perfect mix and this healthy Minestrone soup won’t disappoint! A one pot wonder that’s filled to the brim with veggies and is ready in under an hour. Why not make it tonight?
I’m really not a winter fan. I believe we’ve been over this before. But just in case you are new to this or maybe you forgot – I HATE WINTER!
There are a *small* number things I actually enjoy during winter. So small it’s actually only TWO things…
- My winter wardrobe (cute jackets and boots forever)
- It’s an excuse to eat ALL THE SOUP
There, I said it. I love soup. And it’s pretty dang hard to enjoy a hot bowl of soup in the middle of summer. So as soon as the temperature starts dropping it’s officially soup season!
I love that soup is SO easy to make, and that it generally makes a bajillion serves (or at least four) so I always have leftovers. And leftovers mean a night off from cooking. YES!
I’ve been sitting here trying to figure out what my favourite soup is, but really it’s so hard to choose. I love classics, like Roasted Pumpkin Soup. And nothing says comfort food more to me than a bowl of Potato and Leek Soup.
But when it comes to what soup I make the MOST every winter, it’s this Minestrone.
Veggies. Beans. Bacon. Pasta.
Of course it’s a regular in our house!
Oh and it’s ridiculously versatile. I’ve left out bacon, zucchini and celery and added diced pumpkin and it still tasted delicious. So you can feel free to be creative with whatever vegetables you have that need to be used up.
Happy soup season my southern hemisphere friends!
- 1 tbsp. olive oil
- 1 bacon rasher rind removed and chopped roughly
- 1 small onion diced
- 2 cloves garlic minced (or 1 tsp crushed garlic)
- 2 medium carrots diced
- 4 celery stalks chopped
- 1 white potato diced
- 1 zucchini diced
- 200 g green beans trimmed and sliced
- 1 x 400g can cannellini beans or red kidney beans
- 2 x 400g can crushed tomato
- 1 L 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 3 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, italian herbs, salt and pepper and stir to combine. Bring to boil, cover the pot and reduce heat to medium-low. Leave to simmer for 20 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 warm on it's own or with crusty bread and enjoy
- Adapted from taste.com.au
- To make vegetarian, use vegetable stock instead of beef and omit the bacon.