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traditional-minestrone-soup-recipe
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5 from 1 vote

Traditional Minestrone Soup Recipe

A tasty, traditional vegetable soup
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: Italian
Keyword: Minestrone, Tomato
Servings: 4
Calories: 175kcal
Author: Sandy Cadiz-Smith

Ingredients

  • 2 carrots medium, peeled and chopped
  • 1 onion peeled and chopped
  • 2 celery sticks chopped
  • 2 tbsp tomato puree
  • 1 t400g tin tomatoes
  • 1 litre vegetable stock
  • 1 tbsp sunflower oil
  • 1 tsp thyme dried
  • 3 bay leaves
  • Salt and pepper to taste
  • 1/2 cup broad beans frozen, defrosted and peeled
  • 100 g spaghetti broken into small lengths

Instructions

  • Dry fry the lardons in a frying pan. Drain on a piece of kitchen roll and set aside.
  • Heat the sunflower oil in a saucepan. Add the carrot, onion and celery and cook for about 15mins until the vegetables are softened. Stir through the dried thyme and add the bay leaves.
  • Add the lardons, tomato puree, tinned tomatoes and vegetable stock. Season with salt and pepper. Simmer on low for 20 minutes.
  • Just before serving add the broad beans and spaghetti. Cook for a further 10 minutes, or until the pasta is cooked.

Nutrition

Calories: 175kcal | Carbohydrates: 29g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 295mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5180IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 1mg