Minestrone Soup
A community recipe by redhead43Not tested or verified by Nigella.com
Print me
Gently fry the onion, garlic and celery in the olive oil in a large pan for 10mins until soft. Add the tomatoes, herbs, vegetables, stock and tomato puree. Bring to the boil and simmer, covered for 40mins. Add the spaghetti, salt, soy sauce and pepper and simmer, uncovered for 15mins. Sprinkle with parsley to serve.
Introduction
I have been using this recipe for about 30yrs, it's suitable for vegetarians and children love it (added bonus!)
Ingredients
Serves: 4-6
- 1 finely chopped onion
- 1 clove crushed garlic
- 2 sticks finely sliced celery
- 1 tablespoon olive oil
- 1 can diced tomatoes
- 1 bay leaf
- ½ teaspoon dried oregano
- 1 teaspoon fresh basil
- ¼ teaspoon fresh rosemary
- 3 ounces finely diced red bell peppers
- 3 ounces finely diced green bell peppers
- 3 ounces finely diced carrots
- 3 ounces finely diced zucchini
- ¾ stock
- 2 tablespoons tomato puree
- 1 ounce spaghetti (choped into 1cm pieces)
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 pinch of black pepper
- fresh parsley (to garnish)
Method
Minestrone Soup is a community recipe submitted by redhead43 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
This soup keeps for several days in the fridge (if there's any left!), it also freezes and travels well. Children absolutely love it!!
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 1 Other has said
-
Posted by Ready4Vi on 10th December 2014
Show more commentsI've made this recipe a few times with teenagers at my youth centre and they love it. So tasty.