Tiff’s healthy minestrone soup

Tiff’s healthy minestrone soup

By
From
From Pasta to Pancakes
Serves
2-4
Photographer
Claire Peters

I adore minestrone soup, possibly because I’m a fan of chunky soups and this is the king of chunky. The pasta makes it very hearty while the tomatoes add a crucial sweetness. Make a big bowl and let everyone help themselves; for added pleasure, grate some cheese on top.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
200g unsmoked bacon
1 red onion, chopped finely
2 garlic cloves, peeled and crushed
2 chicken or vegetable stock cubes
450ml water, boiling
2 carrots, peeled and chopped
800g canned chopped tomatoes
200g dried pasta shells

Method

  1. Heat the olive oil in a deep frying pan. Fry the bacon, onion and garlic for 4–5 minutes until the bacon is starting to brown.
  2. Meanwhile, stir the stock cubes into the boiling water.
  3. Add the carrots, tomatoes and stock to the frying pan.
  4. Bring the soup to the boil, then reduce the heat and simmer over a medium heat for 15 minutes until all the vegetables are soft. Season with salt and pepper.
  5. Add the pasta and cook for a further 10 minutes until the pasta is cooked. Serve immediately.

Optional extras:

  • Chopped rosemary would work brilliantly in this, as would a glass of red wine.

Serving suggestions:

  • Eat with some bread and grate some cheese over the soup.

Leftovers:

  • The soup will keep in the fridge for up to 3 days. Before eating it again, bring the soup briefly to the boil and serve piping hot.
Tags:
student cooking
easy
healthy
budget
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again