Homemade Minestrone Soup

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

Prep Time 15

Cook Time 20

Total Time 35

Servings People

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