[ RECIPE ] Chunky Minestrone Soup
 
Prep time
Cook time
Total time
 
Serves: 4 Servings
Ingredients
  • 1 teaspoon Olive Oil
  • 100g Frozen Vegetable Mix
  • Frozen Carrots (sliced)
  • 1 Parsnip (diced into small chunks)
  • 2 Bay Leaves
  • 1 Large Garlic Clove (crushed)
  • 2-3 Sprigs of Fresh Thyme (discard the stalks)
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Smoked Paprika
  • 2 400g Tins of Chopped Tomatoes
  • 1 tablespoon Tomato Purée
  • 1 Vegetable Stock Pot (or 500ml Vegetable Stock)
  • Pinch of Caster Sugar
  • 1 400g Tin of Butter Beans (or Cannellini Beans)
  • 100g Orzo (or any small pasta)
  • 2 Frozen Spinach Cubes
  • Small Handful of Fresh Basil
  • Salt & Freshly Ground Pepper
Instructions
  1. Place a large saucepan on a medium-high heat and add the olive oil. Once hot add the frozen vegetable mix along with the carrots and parsnip chunks then fry for 8-10 minutes until slightly softened.
  2. Next add the bay leaves and crushed garlic then fry for 2-3 minutes before adding the thyme leaves, oregano and smoked paprika for a further few minutes.
  3. Add the chopped tomatoes, tomato purée, stock, sugar and half a litre of boiling water. Mix everything through then bring to the boil and simmer for 10 minutes.
  4. Finally add the butter beans, orzo and frozen spinach then simmer for another 10-15 minutes (or until the pasta is cooked). Once ready top with the fresh basil leaves and season with salt & freshly ground pepper.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-chunky-minestrone-soup-10339/