This recipe is similar to a minestrone (recipe coming soon) but is slightly lighter and easier to make. It’s a warming, comforting soup that’s full of flavour and perfect served with some crusty bread.
Serves
2–3 people
Prep & Cook Time
Approximately 50 minutes
Dietary Notes
Vegetarian
Ingredients
- 1 tablespoon olive oil
- 1 heaped teaspoon garlic (fresh or lazy garlic)
- 1 level teaspoon chilli flakes (optional, to taste)
- 1 pint vegetable stock
- 2 stalks celery, chopped
- 3 carrots, chopped
- 1 × 400g tin chopped tomatoes
- 1 red pepper, chopped
- 200g beans (about ½ a tin – cannellini or borlotti are my favourites)
- Dried oregano
- Fresh parsley (or frozen works just as well)
- Salt & black pepper
- Pasta of choice – orecchiette or other small pasta shapes
Method
- Heat a large frying pan over a medium heat and add the olive oil.
- Add the celery and carrots and sauté for around 5 minutes, or until starting to soften.
- Stir in the garlic, chilli (if using) and red pepper.
- Season with salt and black pepper, then add a pinch of dried oregano.
- Reduce the heat and add the chopped tomatoes and vegetable stock.
- Simmer gently for around 30 minutes, stirring occasionally.
- Add the beans and pasta and cook for a further 10 minutes, or until the pasta is cooked.
- Stir through the parsley and serve.
- Finish with Parmesan and extra black pepper if desired.
- Enjoy with your favourite crusty bread.
Variations (choose what suits your family)
- Blend:
- This works well for fussy eaters – blend the soup until smooth, then add the pasta and cook separately.
- Vegetables:
- Courgettes also work well in this dish although you can add any vegetables you enjoy. (As always, if you add mushrooms, don’t let me know 😄)
- Spice level:
- Adjust the chilli to suit your taste.
Notes
Another addition I occasionally use is adding the end of a Parmesan block during the cooking process. It adds great depth of flavour. It’s not for everyone, but give it a try – you might be surprised.
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