Minestrone soup

Minestrone soup
  • Serves icon Serves 8
  • Time icon Ready in 1 hour

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

Nutrition: per serving

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

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

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.

delicious. tips

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

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