Autumnal Minestrone
Image credit: balanchel
I love this minestrone soup and it seems to be a real hit with children and the young at heart during the autumn season especially when you use zucchette pasta as they resemble tiny little pumpkins. It’s a one pot wonder for all the family and cost only 2.90GBP/$4USD for 4/6 portions*. The great thing about soup, especially minestrone there is no exact recipe so the one below is just a guide. Meaning if you don’t have something in just miss it out, if you want to add other veggies, just toss them in!
Ingredients
2 x shallots chopped
2x celery stalks chopped
2 x cloves of garlic crushed
1x green, red or yellow pepper chopped
400g of cannellini beans (strained)
2 carrots chopped
Half cup of frozen peas
100g of fresh/frozen green bean
400g of chopped tomatoes
700ml Vegetable stock
1tbs of tomato puree
Handful of greens
200g of tricolour zucchette pasta or pasta of choice
Method
Heat a touch or oil gently in a pan, add in shallots, celery, cloves of garlic crushed, pepper and cook on a low to medium heat for 3-4mins.
Next add in the cannellini beans, carrots and peas to the pan stir and cook for a further couple of minutes.
Add in g of chopped tomatoes and a tablespoon sit till combines with the other ingredients, then add in your vegetable stock and 1tbs of tomato puree and stir until combined.
Bring to the boil before turning down to a simmer and adding in a handful of greens cook for a further minute.
Then finally add in your pasta. keep on the heat until the pasta is cooked and add boiling water if the soup begins to get too thick.
You can keep the soup in the fridge for a couple of days but you are likely to need to top up with water prior to heating.
Serve with freshly ground black pepper to taste.
and enjoy,
Chel
*(based on prices at time of writing - and does include pasta but not zucchette pasta)