Winter warming hearty minestrone soup recipe

Posted in Recipes.

Posted on July 6, 2016March 27, 2019 by Lexi Klaebe

There’s no doubting soup weather has breezed on in. I’m hitting you up with my favourite winter soup recipe, Babyologists. Packed with protein and vegetables I promise it’ll keep you feeling full for ages and will warm you from the roots of your hair to the tip of your toes – perfect for the thermos when you’re spending Saturday watching the kids play sport in sub zero temperatures. I know y’all hear me!

It’s always with smug satisfaction when you can cook a lush, rib-warming meal using everyday basics from the fridge and pantry. Minestrone soup – or at least this version – does exactly that. The only slightly obscure thing you might need is a jar of sun-dried red pesto, and that’s easily found at your local supermarket.

Ingredients

2 400g tins of chopped tomatoes
2 tablespoons of tomato paste
¼ cup sun-dried tomato pesto
4 cups vegetable stock
2 cups of water
1 cup carrots, diced
1¼ cup celery, diced
1½ cup white onion, diced
4-5 cloves of garlic, minced
1 teaspoon dried oregano
1 rosemary sprig
2 bay leaves
salt and pepper
1 400g tin red kidney beans, drained and rinsed
1 400g tin cannellini beans
1½ cups zucchini, diced
1 cup of small shaped pasta – risoni is perfect
1 cup of frozen baby beans, thawed
2½ cups baby spinach leaves, chopped
Finely grated Parmesan cheese to serve (optional)

Method

Add the two tins of diced tomatoes, tomato paste, tomato pesto, carrots, celery, onions, garlic, oregano, rosemary and bay leaves to the slow cooker.

Add vegetable stock and water.

Season with salt and pepper to taste and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.

Add in the rinsed and drained red kidney beans, cannellini beans, zucchini to the slow cooker.

Add the pasta. Risoni is usually my soup pasta of choice, but I had this packet of San Remo ABC pasta on hand and I’m fun like that. Cook for an additional 10 to 15 minutes or until your pasta is tender.

Meanwhile chop your spinach leaves if you haven’t done so already, along with any extra long beans.

When the pasta is cooked, stir through the spinach and green beans, cooking for an extra 5 minutes until heated through. Taste and season again if needed.

This recipe easily yields 6 to 8 servings. Originally a recipe found at Little Spice Jar, it’s my winter go-to for filling up my boys’ bellies. Serve warm with crusty bread and in true Lexi fashion, don’t hold back on the butter!