Hearty Minestrone

An Italian inspired soup with chunky vegetables and pasta, perfect to feed a crowd on cooler autumn evenings. Loaded with veges, you can also add leftover chicken or beef.

4
20 Minutes

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Ingredients

  • 1 tablespoon oil
  • 1 onion, finely diced
  • 2 garlic cloves, grated or 1 teaspoon crushed garlic
  • 1 teaspoon dried mixed herbs
  • 750ml (3 cups) reduced salt chicken stock
  • 500ml (2 cups) water
  • 400g can chopped tomatoes
  • 2 large carrots, cut into 1cm cubes
  • 2 medium potatoes, cut into 1cm cubes
  • 200g dry pasta
  • 1/3 pumpkin , cut into 1cm cubes
  • 2 x 400g cans cannellini beans, drained and rinsed
  • 150g (1 cups) frozen peas
  • Salt and pepper, to taste
  • 150g frozen chopped leaf spinach

Method

  1. Heat oil in a large pot on the stove over medium high heat. Sauté onions until softened and stir through garlic, fry until fragrant. Mix in the dried mixed herbs.
  2. Carefully pour in the stock, water, and chopped tomatoes into the pot. Stir through the carrots, cover with a lid and turn the heat to high to bring to a boil.
  3. Add potatoes, stir and bring to a boil. Add pasta, cook for about 5 minutes while stirring occasionally.
  4. Mix in pumpkin, cannellini beans, and peas, bring to a boil and test taste, adding salt and pepper if needed. Stir through the frozen spinach, once simmering and pasta and vegetables are tender it is ready to serve.
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