A basic but lovely vegetable soup – it’s jam-packed fully of goodness and will do anyone who eats it the world of good!
Soup is a great way to make the most of leftover vegetables which can spoil more quickly. Make up a big batch of soup– you can keep the rest in the fridge for light suppers, packed lunches, and even freeze portions in zip-loc bags to eat another day. This soup is great for using up any odds and ends of pasta.
Quick Minestrone Soup
- 1 Tablespoon olive oil
- 2 strips bacon, finely chopped
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1/2 teaspoon dried oregano
- 1 (28-ounce) can diced tomatoes with juice
- 1 large potato, scrubbed and diced
- 4 cups vegetable broth
- Large handful of spinach leaves
- Salt and Pepper to taste
- Parmesan cheese
- Heat a large pot over a medium heat and add olive oil. Throw in the bacon and fry it gently until it starts to turn brown.( The kitchen should smell fantastic right about now.) Add the garlic, onion, carrots, and celery and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
- Add the tomatoes, potato and vegetable broth, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft and cooked through.
- Add the spinach and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.
- Finish by seasoning with a little salt and black pepper and pass the Parmesan around the table for people to sprinkle on their soup.
The ingredients I used were just what I had on hand in my pantry and refrigerator. You could certainly use kale, leeks, basil, chick peas or kidney beans in this recipe.