Minestrone Soup

SERVES: 4-6 | PREP TIME: 10 min | COOK TIME: 30-35 min

This warming soup is full of flavour and wholesome vegetables and it’s filling enough to be a meal in itself with the hearty potato and pasta. We kept the fresh, seasonal Irish tomatoes chunky in ours to make them the main event of this classic Minestrone!

Ingredients:

2 garlic cloves
1 medium onion
2 carrots
1 celery stick
1 pepper/courgette
1 medium potato
300g tomatoes
2 tablespoons tomato purée
1 tin butter beans
1.5 litres vegetable stock
120g spaghetti/small pasta
Handful greens (kale/spinach)
1 tablespoon fresh oregano/marjoram
1 teaspoon honey
Oil

Instructions

1. Prep your ingredients:

Finely chop your garlic
Wash and scrub the carrots and potato and dice them into evenly sized pieces, then do the same with the onion, celery, pepper/courgette
Cut the tomatoes into quarters
Break up the spaghetti if using
Make up your vegetable stock

2. Heat the oil in a large pot and gently sauté the garlic and onion for 2-3 minutes.

3. Then add in the carrots, celery, potato and pepper/courgette. Cook gently all together for 4-5 minutes.

4. Stir in the tomatoes, purée, and stock, then simmer for 10 minutes. Then add the butter beans and pasta and simmer for another 8-10 minutes until the pasta is almost cooked.

5. Stir in the greens and herbs and cook for a few more minutes. Add in some more stock if the soup becomes too thick with the pasta.

6. Serve in warm bowls with fresh crusty bread.