Winter Vegetable Minestrone Soup
A warming, winter vegetable minestrone soup. Stuffed full of vegetables, pasta and beans

Servings Prep Time
6-8people 20minutes
Cook Time
30minutes

Servings Prep Time
6-8people 20minutes
Cook Time
30minutes

Ingredients

  • 1


    White Onion

  • 3cloves


    garlic

  • 3 cups(400g)


    Butternut Squash(cubed)

  • 1


    Zucchini(courguette)

  • 1


    Carrot

  • 2tsp


    Dried Oregano

  • 2cans


    Beans(variety of your choice)

  • 2 (14oz)cans


    Diced Tomatoes

  • 8 cups (1.9 l)


    Vegetable Stock

  • 2tbsp


    Tomato Puree

  • 2 cups(110g)


    Dry Fusilli Pasta

Instructions
  1. Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes.

  2. Heat about 1 tbsp olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute.

  3. Add the rest of the cubed vegetables with the oregano, and stir so everything is coated.

  4. Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes.

  5. After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente. Serve straight away.

Recipe Notes

The soup can be frozen for up to 3 months, but the pasta will go softer every time it’s heated, so I would suggest making the soup in advance with all the ingredients except the pasta, then add the pasta and simmer for 6-8 minutes when defrosting.

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