[ 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
- 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.
- 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.
- 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.
- 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.
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