
Vegetarian Italian Minestrone Soup
If you’re looking for a hearty, healthy, and satisfying soup recipe that's perfect at any time of the year, then this delicious and easy-to-make Vegetarian Minestrone Soup should be your go-to. Packed with nutrient-rich vegetables and pasta, this soup recipe comes in handy when you want a quick weeknight meal or even a cosy weekend dinner. Use Sorrentina’s Chifferi Pasta to add more authentic Italian flavours to your pot of Minestrone soup.
15-20 Minutes
15-20 Minutes
2
Ingredients
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1 tbsp olive oil
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½ tbsp butter
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3-4 garlic cloves, chopped
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½ a stalk of celery, chopped
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1 small onion, finely chopped
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30 gms leek, chopped
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1 small carrot, peeled and diced (pea size)
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4-5 French beans, chopped (pea size)
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¼ small zucchini, chopped
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100 gms Sorrentina All Purpose Italian Tomato Sauce
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1 litre vegetable stock
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Salt & black pepper for seasoning
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100 gms. Sorrentina Chifferi Pasta
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100 gms baked beans
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3-4 fresh basil leaves
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Parmesan cheese, as required
Preparation
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Cut and prep all the vegetables
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Heat oil and butter in a deep non-stick pan. Add in the garlic and celery and sauté for a minute. Add onions and leeks and saute for another minute
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Add carrots, French beans and zucchini, mix and cook for a minute
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Add Tomato Sauce and vegetable stock (You can add 2-3 vegetable stock cubes dissolved in 1 litre of hot water) and mix well.
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Season it with salt and cracked black pepper and add in Chifferi Pasta
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Give it a mix, then cover and cook for 5-10 minutes or till the pasta is al dente
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Add baked beans and torn basil leaves and mix well
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Pour soup in individual serving bowls, grate parmesan cheese, sprinkle some crushed peppercorns on top and serve hot
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Add a drizzle of the Basil Pesto Sauce for some added flavour to this classic Italian soup.
Make This dish At Home.
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