Minestrone Soup
This classic minestrone soup is packed with fresh vegetables, tender pasta, and chickpeas, all simmered in a rich vegetable stock. The addition of baby spinach and fragrant basil gives it a fresh, vibrant finish—perfect for any season.
Minestrone Soup
Servings: 4 Serving
A nourishing and aromatic vegetable soup, rich in fibre and flavour, perfect for any season.
Print Recipe
Ingredients
- 2 tablespoons garlic and onion infused extra virgin olive oil
- 1 medium leek finely sliced
- 3 medium carrots diced
- 2 celery stalks diced
- 1 medium potato peeled and diced
- 1 medium zucchini diced
- 1 x 400g can chickpeas drained and rinsed
- 1 litre of vegetable stock
- 1/3 cup water
- 100 g small pasta
- 2 cups baby spinach leaves
- 1 can diced tomato
- 1 small bunch fresh basil leaves picked
Instructions
- Heat the garlic and onion infused extra virgin olive oil in a large saucepan over medium heat. Add the finely sliced leek and sauté gently for a few minutes until softened and fragrant, taking care not to brown it.
- Add the diced carrots, celery, and potato to the saucepan. Stir well to coat the vegetables in the oil, then cook for a further 5–7 minutes until they begin to soften.
- Pour in the vegetable stock and water. Add the diced zucchini and the drained chickpeas to the pot and cook for a few minutes.
- Stir in the pasta, baby spinach leaves, tomato, basil, and cook until the pasta is al dente.
- Ladle into bowls and serve hot with some fresh basil leaves scattered over the top as a garnish.
