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Italian winter minestrone

By Jamie Humby | Chef

Published 2 December 2024


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Two bowls of minestrone soup lay side by side.

Nothing beats the smell of gently simmering tomatoes and herbs on a cold winter day. 

Keep things cosy this winter with our delicious and healthy recipe for minestrone. 

Prep time

15m

Cook time

1h

Serves

4

Ingredients

14

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, finely diced
  • 1 tbsp dried oregano
  • 2 bay leaves
  • 2 tbsp no-salt tomato paste
  • 1 can (400ml) whole peeled Italian tomatoes
  • 1 bag dried Italian soup mix
  • 3 litres salt-reduced vegetable stock
  • 100g dried wholemeal pasta spirals, shells, elbow macaroni or similar
  • 1 handful parsley, roughly chopped
  • Warm crusty bread to serve

Method

Step 1:

In a large heavy-based pot on a medium-high heat, add oil, onion, carrot, celery and garlic, and cook for 4 to 5 minutes until translucent and fragrant.

Step 2:

Add oregano, bay leaves, tomato paste, tinned tomatoes, soup mix and stock, and bring to the boil.

Step 3:

Cook covered for 45 minutes, stirring every 5 to 10 minutes and seasoning to taste.

Step 4:

Cook pasta in soup for a further 10 to 12 minutes, according to packet directions.

Step 5:

Serve sprinkled with parsley and warm crusty bread on the side.

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