Cozy Recipes: Minestrone Soup
Georgia Shepherd shares her tried-and-tested recipe to warm our cockles this autumn
Minestrone is the classic soup for a cold winters day. It’s filling, chunky and full of nutritious goodness. Once you’ve added the beans and pasta, it’s basically a meal in a bowl. Having a day on campus? Take a flask of minestrone and it will keep you powered for the rest of the day.
Serves: 4 – 6
- 1and half tbsp of olive oil (extra virgin if you have it)
- 1 large onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped (or use a garlic press if you are lucky enough to have one)
- 1 leek, washed and sliced into thin rings
- 1 large carrot, peeled and cut into 1cm dice
- 3 rashers of smoked bacon, cut into 1cm strips
- 2 x 400g cans chopped or peeled tomatoes
- 400g can cannellini beans, drained and rinsed
- 100g kale chopped into small pieces, with any tough bits removed
- 100g spinach
- 150g small dried pasta shapes (Be careful not to add anymore as you are at risk of making pasta and sauce)
- 2 finely chopped red chillies (optional)
- 1.4 litres hot chicken stock
- Salt and pepper
- Grated parmesan to serve (optional)
You will need
- Large saucepan (use a wok if not)
- Chopping board
- Sharp knife
- Mixing spoon
- Heat the oil in a large saucepan. Add the onion, garlic, chillies and leek and allow to cook over a medium heat for around 10 minutes until softened and the onion is slightly translucent
- Add the carrot, courgette and bacon and cook for a further 5 minutes, stirring continuously
- Add the tomatoes, beans, spinach and kale, stir well
- Next, add the pasta shapes, hot stock, salt and pepper. Stir and allow to simmer for 45 minutes, covered with a lid before serving.
- I’d recommend serving with a nice crusty roll to mop up the soup!
- Any leftovers can kept in the fridge for 2 -3 days or once cooled, frozen or individual portions in freezers
Alternative Tuscan vegetable soup
- To make a delicious Tuscan vegetable soup, simply follow the above recipe, omitting the bacon, beans and pasta. Use vegetable stock instead of chicken to make it suitable for vegetarians.