Now that the weather is growing ever chillier, all I want to do is cosy up with a bowl of steaming soup.
Each Sunday, I am making batches of my favourite soups to last me the week. I then enjoy them every single lunch time, and sometimes in the evening too!
When it’s cold outside, there’s nothing more satisfying than a bowl of homemade soup, don’t you think?
This Classic Minestrone Soup is full of goodness, and is also filling enough for a main meal. It is also made using store cupboard ingredients so that you can cook up a nourishing meal without the need to dash to the supermarket. Since I always end up spending a fortune in supermarkets, even if I only go for some herbs, this is always a good thing!
I love the flavours of tomato and basil together – they remind me of sunnier days! – and they work perfectly in this hearty soup. Since I love a hint of spice in most foods, I added a sprinkling of chilli flakes for a flavour boost. However, this is completely optional – I know not everyone is a spice addict like me!
As well as this, I used my favourite Rizopia brown rice pasta, which is gluten-free, as well as some cannelini beans to make this filling and satisfying – no empty, growling stomachs with this soup!
Although, I am always going to encourage you to serve it up with crusty, fresh sourdough. Fresh bread makes all soup taste better, don’t you think…?
Anyway, as the weather starts to become increasingly frosty, I hope that this comforting minestrone soup will warm you from head-to-toe!
Classic Minestrone Soup
- Serves 4 –
- 1 onion, peeled and finely diced
- 3 cloves garlic, minced
- 2 large carrots, chopped
- 2 sticks celery, chopped
- 1 courgette, chopped
- 2.5 tbsp tomato puree
- 1 400g tin chopped tomatoes
- 1 400g tin cannelini beans
- 120g pasta of choice (I used Rizopia gluten-free brown rice pasta)
- 1-1.5 litres vegetable stock
- 1 tsp oregano
- 1/2 tsp chilli flakes (optional)
- Large handful fresh basil, shredded
- Salt and pepper, to taste
- Freshly squeezed lemon, basil leaves, crusty sourdough to serve
Start by heating some oil in a pan. Add the onion and garlic and cook for a few minutes, stirring often, until the onion has softened. Add the vegetables – apart from the courgette – and cook for five minutes.
Stir in the tomato puree and oregano and chilli flakes (if using), then add the chopped tomatoes and stock, giving yourself enough water to cover all of the vegetables. Bring to the boil, then reduce to a simmer and cook for ten minutes.
Add in the pasta, beans and courgette and cook until the pasta has cooked through, adding the remaining stock if needed. Season to taste, then stir through the fresh basil.
Serve in bowls with fresh sourdough, a squeeze of lemon and more basil leaves.