Minestrone (sort Of)




Introduction: Minestrone (sort Of)

About: Food and music obsessed. I also post my recipes and food thoughts on my blog. http://eating-properly.blogspot.co.uk/. My recipes are inspired by my mixed up cultural heritage of Polish, Latvian and English ...

This is a 'sort of' version of minestrone based on the ingredients I already had in the house and to use up the small amounts of left over pasta that were taking up space in my food cupboard. My recipe changes all the time but the basic principles remain the same. I'm a great believer in trying to avoid wasting food and saving money so feel free to vary the quantities and types of veg depending on what you like and already have around. Ideally I would have liked to add some celery but this worked out fine without. The pesto addition is non-essential but great if you can do it. It really lifts the dish to something special. You can always use shop-bought but homemade, fresh pesto is without equal in my opinion.

Teacher Notes

Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.

Step 1: Ingredients

400g tin chopped tomatoes
1 large soup bowl of finely diced vegetables (I used 2 onions, red and green peppers, 2 carrots and a courgette)
2 handfuls of dried pasta, if they are different size break them up so that they are similar sizes - this will help them cook at the same time.
approx 8 large cabbage leaves, sliced
2 handfuls of green beans
Parmesan or pecorino cheese rind (if you have one)
2 tbsp oil
1 litre of chicken or vegetable stock
selection of herbs (I used 2 bay leaves, some dried oregano and asprig of dried rosemary)
salt and pepper to taste

pesto for serving.

Step 2:

Heat a large saucepan over a medium high heat, add the oil then the bowl of diced vegetables. Cook until soft but not coloured and the onions are translucent. Stir frequently.

Step 3:

Add the tinned tomatoes, herbs and a good sprinkling of black pepper and stir well. Next add the stock, reduce the heat and cook gently for around 30 minutes.

Step 4:

Now add the pasta and cook for a further 10 minutes until it is almost completely cooked then add the cabbage and green beans for another 5 minutes or so. If the soup is quite thick add extra hot water from the kettle until you achieve your desired consistency.

Step 5:

Check seasoning, remove the cheese rind and any whole herbs then serve. This is excellent with a dollop of pesto in the middle. My recipe for basil, rocket and walnut pesto is particularly good.

Pasta Contest

Participated in the
Pasta Contest

Be the First to Share


    • Backyard Contest

      Backyard Contest
    • Dessert Speed Challenge

      Dessert Speed Challenge
    • Finish It Already Speed Challenge

      Finish It Already Speed Challenge

    5 Discussions

    had this for our dinner last night made in my trusty slow cooker - with homemade cornbread - was very nice indeed - and healthy - the caramel brownies that followed however were not :/


    7 years ago on Introduction

    This looks so so so good. Especially on a gloomy day like today. The pesto on top is an awesome idea, too. :D


    Reply 7 years ago on Introduction

    Thank you! I love that it's actually really healthy too, (even with that dollop of pesto). YUM!