Minestrone soup
I present to you, one of the SIMPLEST, and TASTIEST soups you’ll ever make.
My mum used to make this for us, at least once a week, and now I understand why.
It’s made in one pot, ready in 20-30 mins, and can feed you for dinner for an entire week.
The ingredients in this are insanely cheap too, so it makes the perfect week night meal on a budget.
It’s one to please the kids too.
Recipe, makes enough for 4
2 tbsp olive oil
2 large garlic cloves
1 onion
1 carrot
500ml water
1 tbsp vegetable stock
Big pinch salt
400 chopped tomatoes
400g black beans, drained
1 serving/ 3rd packet spaghetti, broken into 1/4 lengths
2 handfuls kale, chopped
Parsley, to serve
Method
To a large saucepan, or casserole pot, add your olive oil, leaving the pan on medium heat until the oil is hot.
Whilst your oil is heating, peel and slice your onion, chop your carrot into bitesize pieces, and peel and finely slice your garlic cloves.
Fry the carrots, onion, and garlic with salt and pepper, with the lid on, for about 8-10 minutes, or until they have started to caramelise. Stir occasionally, but not too often. If they begin to catch on the bottom of the pan, add a splash of water.
Once your onions and carrots have started to brown, add your drained black beans, tinned tomatoes, veg stock, water, and season.
Cover the pot/ pan with a lid again, and cook for about 10 minutes on medium heat, until the soup starts to reduce slightly.
When the soup looks slightly thicker, and you’re ready to serve, break your spaghetti in half, and in half again, then add to your soup.
Add 2 handfuls of chopped kale, then cover the pan with the lid again.
Leave for around 10 minutes, then remove the lid and stir the soup.
Season to taste then serve in bowls, with a drizzle of olive oil, and some fresh parsley.
Keep any leftovers in an airtight container in the fridge for up to 5 days.
Notes + Variations:
Use any pasta shape, and any veg. What I’ve said is just a guideline - just stick to the quantities.
