Minestrone Soup | Easy One-Pot Family Favourite
There’s nothing quite like a big pot of minestrone bubbling away on the stove. It’s the kind of soup that instantly feels like home – hearty, colourful, and filled with goodness from the garden.
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Ingredients
- 2 tablespoons oil or butter
- 4 rashes of bacon diced
- 1 onion diced
- 2 carrots diced
- 2 sticks celery diced
- 3 cloves garlic crushed
- 1 courgette zucchini, chopped
- 2 1/2 cups thinly sliced cabbage
- 1 cup of thinly sliced kale
- 1 large leek thinly sliced
- 2 cans 400 g / 14 oz chopped tomatoes
- 1 can 400 g / 14 oz cannelloni beans, drained and rinsed
- 6 cups 1.5 litres vegetable stock ( or water and 3 Tbsp of veggie stock)
- 1 cup 150 g small pasta shapes
- 2 Tbsp balsamic glaze
- 1 teaspoon dried Italian herbs or rosemary and basil
- Salt and pepper to taste
- Fresh parsley or basil to serve
- Grated Parmesan cheese optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add bacon and cook for a few minutes. Then add the onion, carrot, and celery. Cook for 5 minutes until softened.
- Stir in the garlic and leeks. Cook another 3 minutes.
- Pour in the tomatoes, pasta and stock.
- Simmer gently for 10 minutes, or until pasta is tender and the veggies are almost cooked.
- Add the beans, cabbage and kale and cook for a couple more minutes.
- Taste and adjust seasoning. Serve hot, topped with fresh parsley and parmesan if using.
Servings: 6 servings