Minestrone soup

  • Portion size: Serves 8
  • Ready in 1 hour
  • Difficulty: easy

A hearty and classic minestrone soup that could almost be described as a stew. This recipe is perfect for chilly winter evenings.

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Ingredients

  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 leek, halved lengthways, washed and chopped
  • 1 celery stick, halved lengthways
  • and sliced
  • 2 garlic cloves, finely chopped
  • 400g piece brisket, diced
  • 1 large carrot, diced
  • 2 medium potatoes, diced
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 600ml vegetable stock
  • 400g can chopped tomatoes
  • 100g savoy cabbage or Brussels sprouts, finely shredded
  • 400g can cannellini or haricot beans, drained
  • 100g small pasta shells
  • 8 tbsp freshly grated Parmesan or Grana Padano, to serve
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Method

  1. Heat the oil in a large pan over a medium heat. Add the onion, leek, celery and garlic and cook for a few minutes, until softened. Add the brisket, carrot, potatoes and herbs. Pour over the stock, tomatoes and 750ml water to cover. Bring to a simmer and cook for 45 minutes.
  2. Stir in the cabbage or sprouts, beans and pasta and simmer for a further 5 minutes. (The pasta will be slightly undercooked at this point but will be perfect after reheating.)
  3. Leave to cool completely, then freeze (see tip) or cook for 2 minutes more, if serving immediately, until the pasta is cooked. Serve with griddled ciabatta and cheese.
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Nutrition

  • 303kcals Calories
  • 11.1g (4.7g saturated) Fat
  • 22.7g Protein
  • 30g (5.1g sugar) Carbs
  • 0.6g Salt

Make Ahead

Freeze it for up to 3 months. Defrost at room temperature, then reheat until piping hot on the hob.

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