This minestrone soup is the perfect recipe to celebrate your veggies! It's comforting, warming, super hearty and delicious.
- 1.75 litres of vegetable stock have a bit extra just in case you need more towards the end
- 100 g of any pasta of your choosing
- 1 tablespoon of olive oil
- 1 brown onion peeled and chopped
- 2 cloves of garlic peeled and chopped
- 2 carrots peeled and roughly diced
- 2 stalks of celery roughly diced
- 3 bay leaves
- 3-4 sprigs of thyme
- 400 g Tinned or jarred cannellini beans
- 350 g of potatoes washed then roughly diced
- 100 g Swiss chard also known as silverbeet, leaves roughly shredded
- 1 zucchini roughly diced
- 2 tomatoes quartered then finely chopped
- 2 teaspoons of tomato paste
- 4-5 parsley stalks chopped fine
- 3-4 sprigs of fresh basil
- Parmesan cheese
Put your stock in a pot and bring to the boil. Add your pasta and cook to packet instructions until al dente. We do not want to discard the stock, so put a sieve over a large bowl, then strain the pasta, making sure you get all of that stock in the bowl. Set aside.
Get the pot back on the stove over medium heat. Add your oil, then add your onions, garlic, carrots, celery, thyme, bay leaves, parsley stalks and fry for a couple of minutes. Next add your stock back to the pot, bring to the boil, then lower the heat and simmer those ingredients for about 15-20 minutes.
At this point, add your potatoes, tomatoes and tomato paste. Once again, bring the stock back to the boil, then once it is boiling, bring the heat down and simmer for about 7-8 minutes.
Add your Swiss chard and your zucchini then simmer the soup for a couple more minutes.
Add the pasta and the beans and just warm those ingredients through. And if you feel that it's necessary to add a splash of extra stock, feel free to do so.
Pick your basil leaves, roll them up like a cigar then shred them, add them to your minestrone then turn the heat off.
Serve the minestrone into soup bowls or pasta bowls, then finish with a light grating of Parmesan cheese. Enjoy (: