Minestrone soup is one of my favourites to make, simply because it doesn’t require fannying around with a blender or loads of washing up like most other soups; it’s just one pot, a load of veg, and then you have great meals ready to go for the next four days.
This recipe’s a really good one if you don’t have much time in the coming week but still want good home-cooked food – just make a batch on Sunday night and then you have lunches for the next few days sorted. It might feel like an effort to do that, but in the end, this recipe doesn’t take much time, and it’s worth it when you realise you have it all sorted on Monday!
I’ve had a really busy few weeks, with more busy weeks to come (I’m sitting loads of journalism exams at the moment, as well as holding down my full-time writing job!) so look forward to quick, easy meals from me soon – I’ll need them!
Hope you like the recipe, let me know if you try it at home, or send me your pictures :)
Two small carrots, diced
One small courgette, diced
Half a small red bell pepper, diced
One small onion, diced
One clove of garlic, crushed
One tablespoon of kidney beans
One handful of pasta shapes
200g of chopped tomatoes
One litre of vegetable stock, plus a little more in case
One teaspoon of tomato paste
One tablespoon of olive oil
Half a teaspoon of cayenne pepper
- In a large pot, fry the chopped vegetables in the oil until softened.
- Add the tomato paste, cayenne pepper and chopped tomatoes, and stir on a medium heat.
- Then, add the stock, beans and pasta shapes and simmer for 10 to 15 minutes, stirring constantly. If the soup looks a little thick, add some more stock.
- Take off the heat and serve with crusty bread or crackers.