Recipe by Hayley_11
Mmmmm minestrone soup! I made this recipe as part of a school project where i made a cookbook and I just found the recipe and thought i'd post it because it's really yummy! Looking at it now it would be a great recipe to make with kids because there's a lot of vegetable chopping and stirring which is always fun! You can substitute in vegetable stock to make it vegetarian.
- 4 tablespoons olive oil
- 1 brown onion, diced
- 2 carrots, diced (no need to peel them, and it will also add some more nutrients!)
- 110 g celery, diced
- 1 (400 ml) can canned tomatoes
- 1 pinch sugar
- 1 teaspoon minced garlic
- 2 liters chicken stock (or vegetable stock)
- 3 bay leaves
- 1 leek, sliced
- 110 g green beans, chopped
- 1⁄2 medium cauliflower or 1⁄2 large cauliflower, chopped into small florets
- 1⁄2 medium broccoli or 1⁄2 large broccoli, chopped into small florets
- 1 zucchini, diced
- 110 g pumpkin, diced
- 1 (420 g) can cannellini beans, drained
Directions See How It's Made
- Heat oil in a large heavy based pot. Add the onion, carrot and celery and season with pepper. Saute for 5 minutes. Add the tomatoes and a pinch of sugar and bring to the boil. Stir in the garlic and simmer on a low heat for 5 minutes.
- Add the stock and the bay leaves. Bring to the boil before adding in the leeks, green beans and pumpkin. Cover and simmer on a gentle heat for a further 5 minutes.
- Add the cauliflower, broccoli and zucchini. Simmer for another 5 minutes.
- Add a desired amount of parsley, rosemary and oregano (I find about a tablespoon of each works for me, but alter to suit your tastes. Season with pepper if desired. Stir in the cannellini beans, bring to the boil, then return to a simmer for a further 5 minutes. Taste and adjust seasonings in necessary. Serve with fresh grain bread.
- *Note: Extra liquid may need to be added. If this is a case use a little bit of water for small quantities, but for bigger amounts (say more than one cup) ideally add some more stock.