Forget shop bought soup, this tasty vegetarian minestrone soup takes only minutes to prepare. This easy minestrone soup recipe makes the most of summer and autumn vegetables and is packed with healthy ingredients. The selection and quantities of vegetables can be varied slightly depending on what you have to hand but be sure to include tomatoes and don't skimp on the sage. For a vegan version, simply use a vegan cheese or omit the cheese altogether.
Ingredients:
- 1 small carrot
- About ½ a stick of celery
- 1 leek
- About ¼ of a courgette
- 6 green beans
- 80g broad beans
- 4 teaspoons dried sage
- 400g tin chopped tomatoes
- 30g soup pasta (or spaghetti broken into short lengths)
- 350 ml vegetable stock
- Dash of olive oil
- Salt and pepper to taste
- Grated Parmesan or extra mature Cheddar cheese(optional)
How to make vegetarian minestrone soup
Dice the carrot, chop the celery, slice the leek, slice and quarter the courgette and cut the green beans into short lengths.
Heat the oil in a pan. Add the carrot, celery, leek and courgette and cook until soft. Remove from the heat and add the sage. Add the chopped tomatoes, green beans, broad beans, vegetable stock and season with salt and pepper. Bring to the boil and simmer over a low heat for around 30 minutes until the vegetables are cooked. If using an Aga the pan can be placed in the simmering oven for around 1 to 2 hours.
Add the pasta, stir, and simmer for around 10 minutes until the pasta is cooked and then your minestrone will be ready!
Stir in the grated cheese just before serving. If you wish to make a vegan minestrone soup then simply omit the cheese or use a vegan cheese.
The above quantities will make approximately 4 servings.
If you wish to prepare in bulk, minestrone can be prepared without the pasta and cheese and stored in the fridge for up to a couple of days. Add the pasta and continue as above before serving.
You may also like to try butternut squash and sweet potato soup, another easy to make and tasty homemade soup.
Vegetarian minestrone soup
Ingredients
- 1 carrot
- ½ stick celery
- 1 leek
- ¼ courgette
- 6 green beans
- 80 g broad beans
- 4 teaspoon dried sage
- 400 g chopped tomatoes tinned
- 30 g soup pasta
- 350 ml vegetable stock
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon Parmesan grated
Instructions
- Dice the carrot and celery, slice the leek, slice and quarter the courgette and chop the green beans.
- Heat the oil in a large pan. Add the prepared carrot, celery, leek and courgette and cook until soft.
- Remove from the heat, add the sage and stir.
- Add the tin of chopped tomatoes, green beans, broad beans, vegetable stock and salt and pepper and stir.
- Bring to the boil and simmer over a low heat for around 30 minutes.
- Add the pasta, stir and simmer until the pasta is cooked.
- If using cheese, stir in grated Parmesan just before serving.
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