Minestrone Soup Recipe

1. Using either a food processor or by hand, roughly chop the peeled Carrots then place into a casserole dish.
2. Roughly chop the Celery to the same size as the carrots then add to the pan.
3. Peel the Onion and Garlic and chop until fine. Place into the pan with the Carrots and Celery.
4. Peel the Potato and chop into pieces 1-2cm square then add to the saucepan along with a drizzle of Oil.
5. Fry the ingredients for 5 minutes over a medium to high heat.
6. Dissolve the Vegetable Stock Cube in a litre of boiling water then add to the pan, along with the Tinned Tomatoes, Tomato Puree, Bay Leaf, some seasoning, and then stir.
7. Top up with some boiling water if the soup needs thinning out then leave to simmer for 10 minutes.
8. Pour in the washed Cannellini Beans and Spaghetti that has been broken up into pieces.
9. Stir everything to further combine and leave to simmer for a further 6-7 minutes.
10. Finely slice the Cabbage into strips then add to the saucepan, simmering for a final 3 minutes.
11. Serve into bowls, garnish with Fresh Basil then serve immediately.

For more inspiration try my other winter-warming soup recipes.