Minestrone Soup Recipe
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 10
- 2 tbsp olive oil
- 1 tbsp butter
- 1 large yellow onion, cubed
- 1 small capsicum, cubed
- 1 medium carrot, cubed
- 1 cup sweet peas, halved
- 2 celery ribs, sliced
- 2 leeks, sliced
- 5 garlic cloves, grated
- 2 red chilies, sliced
- 2x 400g canned diced tomatoes
- 1 cup canned white beans
- ¾ cup small pasta, elbows, shells, orecchiette
- 5 cups chicken/vegetable broth
- 1 bay leaf
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried mixed herbs
- ½ tsp chili flakes
- ½ cup grated Parmesan cheese,
- Parsley for topping
- Heat the oil and butter in a large pot over medium heat.
- Add the onion, chili, and bay leaf. Saute for a few minutes.
- Add the garlic and saute for a further 30 seconds.
- Add the carrots, celery, capsicum and leek.
- Season with salt, black pepper and mixed herbs.
- Add chicken stock and canned tomatoes.
- Once the vegetables are tender, add the pasta till al-dente.
- Add the white beans and sweet peas.
- Mix in chili flakes and parmesan and top with parsley. Add more salt if required.
- Serve in bowls. Top with more parmesan if preferred.
Recipe by Maya Kitchenette at https://mayakitchenette.com/minestrone-soup-recipe/
3.5.3217