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Minestrone
The humble minestrone. The ULTIMATE bowl of comfort. This is also a winner to batch cook - knowing you've got the comfort of a hearty yet nourishing stew in the freezer to whip out on a rainy day. If you've got extra greens lying around, bung those in too.
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Minestrone
Rated 4.3 stars by 15 users
Servings
3-4
Cook Time
35 minutes
The humble minestrone. The ULTIMATE bowl of comfort. This is also a winner to batch cook - knowing you've got the comfort of a hearty yet nourishing stew in the freezer to whip out on a rainy day.
If you've got extra greens lying around, bung those in too.
Ingredients
-
2 tbsp olive oil, plus extra to serve
- 1 red onion, diced
- 1 carrot, diced
- 1 stick of celery, diced
- 3 garlic cloves, roughly sliced
-
2 tbsp tomato puree
-
1 tbsp dried oregano
- 2 tsp smoked paprika
- 1 tsp chilli flakes
-
1 jar Organic White Beans - with their bean stock
- 1 x 400 g tin chopped tomatoes
- 700ml veg stock
- 100ml white wine
- 150g pasta - ideally a small, “soup pasta” like conchigliette, risoni, macaroni
- 15g fresh basil
- 50g spinach
-
25 parmesan, plus extra to serve (optional, or you can use a plant-based alternative)
Directions
Heat the olive oil in a large saucepan over a medium heat. Once warmed, add the onion, carrot and celery with a large pinch of salt. Sautee for 7-8 minutes until softened, stirring occasionally. Then add the garlic and cook for a further minute until fragrant. Add a splash of water if it starts to catch.
Add the tomato purée, oregano, paprika and chilli flakes and cook for another 2-3 mins. Add the wine and let that cook off for a couple more mins.
Add the chopped tomatoes, veg stock and beans with their liquid and season with salt and black pepper. Bring to a boil then reduce to a simmer for 8-10 mins.
Add the pasta and cook until almost al dente - roughly 8-10 minutes. Then add the parmesan, spinach and most of the basil and allow to wilt. Season well with cracked black pepper and salt to taste.
Spoon into bowls, top with the remaining basil leaves, more parmesan and a drizzle of olive oil.
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