Hearty Minestrone

    Hearty Minestrone


    2077 people made this

    About this recipe: With palak, turai and carrots, here's a soup that's a meal in itself. You just need some bread and a salad on the side!

    Serves: 8 

    • 3 tablespoons olive oil
    • 3 cloves garlic, chopped
    • 2 onions, chopped
    • 4 stalks celery, chopped
    • 5 carrots, sliced
    • 500ml chicken stock
    • 500ml water
    • 2 (600g) jars tomato paste
    • 100ml red wine
    • 1 (400g) tin rajmah, drained or soaked overnight and boiled
    • 250g french beans, trimmed
    • 75g spinach, rinsed
    • 3 turai, quartered and sliced
    • small handful chopped fresh oregano
    • good handful chopped fresh basil
    • salt and freshly ground black pepper to taste
    • 75g small pasta
    • 2 tablespoons freshly grated Parmesan cheese to serve
    • 1 tablespoon extra virgin olive oil (optional)

    Prep:35min  ›  Cook:50min  ›  Ready in:1hr25min 

    1. In a large stockpot over medium low heat heat olive oil and sauté garlic for 2 to 3 minutes. Add onion and sauté for 4 to 5 minutes. Add celery and carrots, sauté for 1 to 2 minutes.
    2. Add chicken stock, water, passata and wine; bring to the boil, stirring frequently. Reduce heat to low and add kidney beans, green beans, spinach, courgette, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Add pasta during the last 10 minutes of cooking.
    3. Once pasta is tender, ladle soup into bowls and sprinkle with Parmesan cheese. Serve with a drizzle of olive oil, if desired.


    If you can't find soup pasta, use the smallest pasta shape you can find.

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