Minestrone is a hearty Italian vegetable soup made in a tomato broth with pasta or rice to bulk it up. The luxury of this soup is you can use any leftover vegetables, so if you have vegetables you want to use up before you move on, then make this soup. As well as vegetables many people add a can of beans or lentils to add extra bulk and fibre. This is definitely a very healthy soup. An easy, cheap, fast and fabulous soup that is great to make while travelling. It is one of my favourites to make while travelling and when I’m at home. I like to use local fresh produce when I make this soup. So the flavour can change every time I make it and that is because I use the different vegetables available to me. And sometimes I add things like cannelloni beans or lentils to give it a different flavour again.
Chopping board and knife
Bowl and spoon
- Ingredients for 1-2 people
- 2 tablespoons oil
- Small brown onion, chopped
- Medium sized carrot, peeled and chopped
- Rib celery, chopped
- Any leftover vegetables, chopped
- 1 clove garlic (optional)
- 1/2 teaspoon dried oregano
- 1 large can diced tomatoes, or a can of tomato soup
- 4 cups vegetable stock (water if stock unavailable)
- 1 cup dried pasta: macaroni, small shell or elbow
- Grated Parmesan Cheese for garnishing (optional)
- Chop all vegetables.
- Heat oil and add chopped vegetables. Stirring often until vegetables have softened - maybe 10 minutes
- Pour in diced tomatoes or tomato soup and vegetable stock or water.
- Season with oregano and maybe a little salt.
- Heat until mixture is boiling, then reduce heat and simmer 10 minutes.
- Add pasta and continue simmering 15-20 minutes or until pasta is soft.
- Serve with grated Parmesan on top and your favourite piece or pieces of bread or toast.
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