Minestrone Vegetable Soup is a classic Italian soup – packed with all kinds of vegetables, beans and pasta and always eaten in the Chiappa household from infancy, as its a great way to get children eating vegetables. Clean out your fridge and use up your old soft veg. It’s a fantastic soup to make in bulk and freeze – just push it out of it’s container and defrost in a saucepan over the heat.
CHOP and prepare all your vegetables into similar sized pieces.
SOFTEN first the onion in a little olive oil for 2-3 minutes.
ADD the rest of the vegetables, tomato, tomato puree and crumbled stock cube.
COVER with water to about 4cm above the vegetables
BRING to the boil over a high heat, then reduce to a simmer
COVER with a lid and cook for 20-30 minutes, until the vegetables are cooked through. When you can pierce the vegetables easily with a fork, they are ready.
SEASON with salt and pepper to taste
The soup can either be left chunky or blitzed with a blender. and serve with lots of parmesan sprinkled over the top.