Wednesday, 13 January 2016

Minestrone Soup

Another leftovers recipe using bits and bobs in the fridge plus some little pasta. You can tweek the recipe as much as you want so I’ve just given a guideline below. I added in a rasher of bacon and some frozen tomatoes but add whatever you have. It was very filling served with crusty bread. The recipe below serves 3.
Ingredients Method
1 tbsp Olive oil
60g Mushrooms, sliced
1 Small onion, chopped
1 Clove garlic, chopped
1 Courgette, diced
1 Carrot, diced
1 Potato, diced
1 Stick celery, sliced
2 Tomatoes, diced
900ml Vegetable stock
60g Small pasta shapes
1 tbsp Chopped fresh parsely
1 tbsp Grated Parmesan
Salt and pepper
Heat the oil in a pan and saute the mushrooms, onion, garlic, courgette, carrot, potato and celery for 5 minutes.

Add the tomatoes and the stock and simmer covered for 50 minutes.

Add the pasta and parsley and cook for another 10 mins.

Serve spinkled with the Parmesan and salt and pepper plus lots of crusty bread.


  1. Sounds good. I made a quiche with left overs last night that also worked out really well. Diane xx

    1. It's amazing what you can make with a few scraps x


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