Store Cupboard Minestrone Soup

Mike Robinson raids the store cupboard and makes a simple, tasty soup, crammed with Mediterranean flavour
By Mike Robinson
Store Cupboard Minestrone Soup
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Main

  • 60 ml olive oil
  • 100 g carrots, finely chopped
  • 100 g onions, finely chopped
  • 100 g celery, finely chopped
  • 2 cloves garlic, chopped
  • 50 ml white wine
  • 400 g canned chopped tomatoes
  • 400 ml tomato passata
  • 400 g cannellini beans, drained
  • 200 ml vegetable stock
  • 1 pinches black pepper
  • 50 g vermicelli noodles, cooked and drained
  • 1 tbsp chopped parsley
  • 1 tbsp pesto

Method

1. In a large saucepan or casserole dish, heat the olive oil and add the carrot, onion, celery and garlic and fry gently until softened - around 5 minutes.

2. Add the wine and cook briskly until reduced by a third, then add the tomatoes, tomato passatta, cannelloni beans and stock -leave to simmer for 15 minutes. Season with salt and freshly ground pepper.

3. Add the vermicelli and stir in the parsley and pesto, and serve piping hot with country bread.

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