Minestrone Soup
Classic and hearty Italian-style minestrone soup, packed with vegetables and flavor.
Equipment
- Saucepan
- Wooden spoon
- Chopping board
- Chopping knife
- Measuring cup
- Vegetable peeler
- Stove
Ingredients
- 10 ml vegetable oil
- 1 small potato
- 2 medium-sized carrots
- 2 sticks celery
- 4 lean rashers cut into strips
- 3 cloves garlic
- 1 large onion
- 700 ml water bring to boil
- 1 low-salt vegetable stock cube dissolved in 700 ml boiling water
- 400 g tin chopped tomatoes with no added salt
- 150 g pasta any shape
- pinch black pepper
- 200 g frozen peas defrosted
Instructions
- Gently heat the oil in a large saucepan.
- Finely chop the potato, carrots, celery, rashers, garlic and onion then add them to the pan.
- Stir regularly to stop them from sticking to the bottom of the pan.
- Cook on a low heat for 5 minutes, or until the vegetables have softened.
- Add the stock and the tin of tomatoes.
- Bring to the boil and then reduce the heat.
- Simmer for 10 minutes.
- While simmering, add the pasta and black pepper.
- Cook for another 8 to 10 minutes.
- Add the peas and keep simmering until they are hot.
- Serve and enjoy.
Notes
Serve with crusty bread for a satisfying meal.
Nutrition per Serving
Calories: 284kcalCarbohydrates: 54gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 232mgPotassium: 786mgFiber: 8gSugar: 10gVitamin A: 5686IUVitamin C: 44mgCalcium: 87mgIron: 3mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!