Seven vegetable minestrone


It’s autumn where I live.. it’s cold, rainy, windy and all I feel like is to sit tucked in a blanket with a big bowl of hot soup. Something rich, filling, yet vibrant and full of flavour . So I decided to make minestrone soup. It’s really simple, quick and it delivers on every single level.


2 stalks of celery – sliced/diced

2 onions- diced

1 large carrot- diced

1 courgette- diced roughly

400g of pumpkin – diced

4 tomatoes- diced ( no need to peel or deseed)

1 leek

2 l of vegetable or chicken stock (or more if you want more soup).

2 cloves of garlic

2 tbsp of mixed italian herbs

1 bay leaf

Salt,pepper,sugar to taste

2 tsp of tomato puree

2 tsp of paprika powder

200g of pancetta (or smoked bacon)

150g of small pasta (like macaroni)

Now, it’s a very easy soup to make. Just use a big pot, and start off by frying onions, garlic and pancetta(or bacon). Once the bacon has oozed some fat and it’s browned add all of the vegetables (except courgette and pumpkin, you will add them at the end). So add your tomatoes,leek, celery and carrot. Sweat them off for a minute or two. Then add the tomato puree, mixed herbs, bay leaf, and add all of your stock. Let it come to a boil and cook it until the celery and carrots are soft (about 10 min). after 10 min season to taste with salt,pepper,sugar, paprika powder and add the pasta, courgette and pumpkin. They will only take about 10 min to cook and by then the pasta will be done too. The pasta will thicken the soup up, so there is no need to use flour.

I like to serve the soup with some parmezan crisps.. which I make by grating sme parmezan (about a table spoon per crisp) putting it in a flat circle on a cold pan and heating it up slowly, allowing the cheese to melt and then brown and crisp up. When the edges are deep golden- flip it ever so carefully and let the other side colour too. That’s it. Enjoy your soup ! 😉



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