I haven’t included measurements in this one, as Minestrone was traditionally meant to be a “whatever you have left in the pantry” type recipe. So, stick in however much or little of each ingredient you like. It’s quick, easy, and it will still taste amazing!
Ingredients:
Olive oil
Carrots
Celery
Onions
Garlic
Courgette
Pasta
Beans (any variety canned)
Tomatoes (canned)
Enough veggie stock cube broth to cover veg in pot
Spices for flavour (dried work fine):
Salt
Bay leaves
Basil
Oregano
Rosemary
Parsley
Thyme
Chili flakes
Garlic powder
Preparation:
Fry the onions and garlic until soft and translucent. Once the sweet fragrance of onion fills your kitchen, add the carrots, celery, and courgette. Fry the vegetables for just about 3 minutes to get them tender and slightly caramelized on the outside.
Stir in the spices to coat the vegetables, then add the veggie broth.
Toss everything else into your soup pot and bring to a boil. Once boiling, reduce heat to simmer, cover, and simmer until your pasta is cooked all the way through, about 10 minutes. Be careful not to overcook your pasta! It wants to be al dente.
