Minestrone Soup is a simple Italian soup made up of left overs. One benefit of this soup is you can use both raw vegetables and also cooked vegetables from a previous meal. Also I use a vegetable stock cube for this recipe making it vegetarian but you can use chicken stock if you prefer. I have used this as a main dish and as a soup dish.
- Place a frying pan or large saucepan over a medium heat and add the 2 tablespoons of oil.
- Add the sliced onion and chopped celery and fry gently for 5 minutes. They should be soft and lightly brown. Remember to stir often so nothing sticks.
- Add the chopped tomatoes together with 2 full tins of boiling water to the pan. Use the kettle.
- Add the vegetable stock cube with the dried mixed herbs to the pan and stir well.
- Any raw vegetables should be added to the pan now. Vegetable such as parsnips, squashes, potato, carrots etc. Bring to a boil and then reduce to a simmer for about 5 minutes. Again remember to stir.
- Once the raw vegetables have started to soften (pierce with a knife to test), add the more delicate raw vegetables. Vegetables such as broccoli, kale, courgette, beans and cabbage.
- Bring back to a simmer for another 5 minutes.
- Finally add any cooked vegetables together with the pasta. You can also use rice.
- Season for a further 3 – 5minutes stirring occasionally.
- Test the soup and season with salt and freshly ground pepper.
- When your happy with the flavour, serve in warmed bowls with a little grated cheese on top.