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Ryan’s Minestrone

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Minestrone – a traditional, thick Italian soup – consists usually of many vegetables like beans, onions, celery, carrot sticks, and tomato, with added rice or pasta, or sometimes both. There have been many different varieties of minestrone created down through the years, with every different twist as interesting as the other. Most people stick to a vegetarian version, but meat and animal bone-based broth has also been used.

The word minestrone means a thick, vegetable soup, and all of the ingredients I’ve used here come together well to make sure it is just that. Even though the fresh herbs and vegetables give it a fresh feel and taste, the pasta does remind me of a nice, comforting winter meal. This recipe is definitely a more boiled-down version of minestrone instead of a very brothy one. This dish really impressed friends and it filled me up with satisfaction, quite quickly!

Recipe reposted with kind permission of Ryan The Food Anatomist



    Step 1

    Peel and chop the onions and garlic. Oil a large saucepan over medium heat. Add the onion and garlic and let simmer for a couple of minutes.

    Step 2

    Wash and chop the celery and courgette, adding to the saucepan. Stir for another five minutes.

    Step 3

    Add the chickpeas and kidney beans after draining. Add the rest of the veggies, followed by all of the spices. Add the tinned tomatoes and veg stock. Stir very well. Break up the tagliatelle into small pieces and stir into the mixture.

    Step 4

    Allow everything to boil for approx. 15 mins. Remove the bay leaves before serving. Grate some Parmesan on top of the soup. Salt and pepper to taste.

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