Homemade Minestrone Soup is a dish that brings back childhood memories of cold days. Especially that feeling when you get home and smell the soup. I use seasonal vegetables and cook this all year but always serve it with homemade garlic bread. I use bacon as a background flavour but remove this and you have a superb vegetarian dish. Serve as a main dish, snack, soup and even a starter.

Homemade Minestrone Soup

Quick to cook and tasty so good. This always makes the day better.

4.76 from 100 votes

Print Pinterest Add to Collection

Course: Main Dish, Snack, Soup

Cuisine: Italian

Keyword: Bacon, Herbs, Pasta, Soup, Stock, Vegetables

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: People

Calories: 134kcal

Ingredients

2 stalks celery wiped/sliced
2 large scallions spring onions
1 medium leek sliced
1 medium carrot diced
1 clove garlic peel/slice
200 g sweetcorn tinned
100 g green beans chopped
400 g chopped tomatoes tinned
2 rashers smoked back bacon finely sliced (optional)
600 ml vegetable stock
1 tsp tomato paste puree
40 g pasta break if too big
1 tsp dried thyme
1 tsp olive oil
1 knob unsalted butter
salt to taste
black pepper to taste
1 large lemon sliced
1/2 bunch parsley roughly chop

Instructions

Dice and slice all of the vegetables lovely and small so when you have a spoonful, you have a mixture of vegetables.
Place a large saucepan over a medium heat and add the butter and teaspoon of olive oil. Fry the sliced bacon rashers (optional).
1 tsp olive oil, 1 knob unsalted butter, 2 rashers smoked back bacon
When hot, add the sliced leeks and scallions/spring onions and celery. Fry for about 5 minutes until softened. Stir regularly to avoid burning.
2 large scallions, 1 medium leek, 2 stalks celery
Add the sliced garlic together with the tomato paste/puree and dried herbs and all of the vegetables. Stir thoroughly.
1 medium carrot, 1 clove garlic, 200 g sweetcorn, 100 g green beans, 1 tsp tomato paste, 1 tsp dried thyme
Add the vegetable stock and the chopped tomatoes and stir. Taste and add seasoning if required.
400 g chopped tomatoes, 600 ml vegetable stock, salt, black pepper
Increase the heat to bring to a boil.
Add the pasta and cook for a further 10 minutes or until the pasta is cooked.
40 g pasta
While waiting, boil a kettle. When boiling, add to the serving bowls to warm up.
Spoon into warmed bowls and serve with a slice of lemon, chopped parsley, black pepper and my favourite homemade garlic bread.
1 large lemon, 1/2 bunch parsley

Nutrition

Homemade Minestrone Soup