Vegetable Minestrone Soup – the perfect recipe for a rainy night. I always feel so wholesome after eating a hot bowl of soup!
Ingredients: Serves 4
*All veggies chopped finely*
5 strands of celery
2 large carrots
2 cups pumpkin
1 large zucchini
3 medium potatoes
1 Onion
2 cloves garlic
1 teaspoon minced chilli
1 Cup risoni/macaroni
1 tin tomatoes
1 tin butter beans or cannellini beans drained
2 litres of vegetable stock OR 2 litres of water and 5 tablespoons chicken stock power” (plant based)
2 Tablespoons tomato paste
1 tablespoon minced basil
1/4 cup chopped parsley (plus some for garnish)
25g butter
2 Tablespoons Italian mixed spices (Kouzina Fine Foods)
Salt & Pepper
Method:
In a heavy base large saucepan, turn on the heat and melt the butter until soft. Add in the onions, garlic, chilli and cook until fragrant.
Add in the celery, carrots potatoes and pumpkin. Cook for a further 10 minutes. Add in the zucchini, butter beans, tinned tomatoes and tomato paste. Mix well and as the soup is forming add in the basil, parsley, spices, stock powder and water OR the stock. Combine, cover and allow to cook for 20 minutes. Add in the pasta and allow the pasta to cook till al dente. Taste and season with Salt & Pepper.
Once the pasta is cooked your soup is done. I blitzed half of my soup to make it creamy and thick. Either way it’s delicious!
Serve with a sprinkle of feta cheese, (of course) parsley, a drizzle of olive oil and some crostini’s or your favourite crusty bread.
Kali Orexi 