The Ultimate Minestrone Soup

Minestrone soup needn’t come from a can when it’s this simple to make. This is my fail-safe recipe and one I do, usually right before I’m about to go on holiday and need to empty the fridge. Make it for a light dinner, healthy lunch or make and freeze into individual portions for a quick and easy supper.

The Ultimate Minestrone Soup
Prep time
Cook time
Total time
Serves: Serves 2-4
  • 2 tbsp. of olive oil
  • 1 leek, finely chopped
  • 3 carrots,2 finely chopped, 1 shredded into ribbons using a vegetable peeler
  • 1 banana shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 stick of celery, finely chopped
  • A handful of fresh tomatoes, roughly chopped
  • 1 red bell pepper, half finely chopped, half sliced
  • A handful of green beans, cut into 1cm pieces
  • 1.5 litres of good quality vegetable stock
  • 3 tbsp. of orzo pasta, or anything small
  • 1 tbsp. of tomato puree
  • Salt and Pepper
  • 1 spring onion, finely chopped
  • A large handful of fresh basil
  • A handful of freshly grated parmesan
  • Extra virgin olive oil to serve
  1. In a heavy based pan over a medium heat add the olive oil.
  2. Fry the finely chopped leek, carrots, banana shallot, garlic, celery,, finely chopped bell pepper and green beans until soft.
  3. Add in the tomatoes, tomato puree, sliced red bell pepper and pour in the stock. Bring to the boil and pour in the pasta. Stir, pop the lid on and leave to bubble away for 5-8 minutes.
  4. Season with salt and pepper, add in the carrot ribbons, spring onion and basil and give it a stir.
  5. Serve with extra torn basil, a scatter of freshly grated parmesan and a drizzle of extra virgin olive oil.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: