Chunky vegetable minestrone soup is simply a nice Mediterranean soup traditionally with pasta strips or rice through it but I like to make mine with larger pasta such as penne to make sure that my soup is a little more filling and with just a little more bite.
Easy to make and packed full of speed-free food ingredients this was traditionally a great way to use up any leftover vegetables that you had at the end of the week and of course a fantastic way to make the ultimate winter warmer.
If you are not using all of the soup at one time and intend to reheat, try adding the chopped pasta to the soup when reheating to keep the pasta nice and firm.
I have simply used what vegetables I have left in my fridge at the time of cooking but as long as you use some tomato puree, chopped tomatoes and peppers, there is no right or wrong vegetable for this type of soup. Feel free to experiment with your favourite vegetables, your soup will still be packed full of vegetables and be packed full of flavour.
Chunky Vegetable Minestrone Soup
Course: Appetizers, Lunch, Mediterranean, Pasta, Soup, Uncategorized6-8
servings10
minutes40
minutesIngredients
2 large carrots (peeled and sliced).
2 medium potatoes (cubed)
1 Medium Onion (Chopped).
2 sticks of celery (Copped)
1/3 of a Swede (Chopped).
1/3 of a Savoy Cabbage (Sliced).
2 medium potatoes (cubed)
1 tbsp. Tomato puree
½ Tin Chunky Chopped Tomatoes.
½ Red pepper (sliced into strips)
½ tsp. Sweet Paprika
1 ½ Litres Chicken or Vegetable Stock (I use Knorr stock pots)
¼ tsp. Dried chilli flakes
1 1/2 Tsp. salt.
1 Tsp. Cracked black pepper.
1 tsp mixed herbs (Dried)
100g Penne pasta (cooked, drained and chopped into smaller penne pieces.)
Directions
- Cook the Penne pasta to the packet instructions, drain and set aside for later.
- Place all of the prepared vegetables into a large stockpot, and cover it with the chicken stock and all of the herbs and spices.
Bring to a boil, cover and reduce to a simmer. Continue to cook at a simmer for 30 minutes or until all of the vegetables have softened. - Chop the pasta into smaller pieces and add to the soup and mix well to combine.
- Check for seasoning, add where required and serve.
Notes
- If you are not using all of the soup at one time and intend to reheat, try adding the pasta to the soup when reheating to keep the pasta nice and firm.
