This quick and easy minestrone soup is perfect for a rainy day. It’s tasty and comforting but still very healthy and is a good one for using up extra veg from the fridge. If you like it spicy add in some chilli or tabasco for a bit of a kick! I based this recipe on Donal Skehan’s hearty minestrone recipe but added in some sneaky parmesan to give it that extra bit of flavour.
1 Courgette, chopped into chunks
2 Carrots, diced finely
2 Celery Stalks, diced finely
1 Tin of Tomatoes
3 Garlic cloves, crushed
1 Large Onion, finely chopped
1.5 Litre Chicken Stock (preferably homemade but a stock pot/cube will do fine)
2 Cups of Macaroni (or whatever pasta you have)
2 Tablespoons Olive Oil
2 Tsp Paprika
100g Parmesan (optional)
Heat the oil in a large pot and fry onion and garlic for 5 minutes, until soft.
Stir in the vegetables, paprika, stock and the rest of the ingredients and simmer for about 25 minutes until the vegetables are cooked.
Season and stir in parmesan, and serve on its own or with some garlic bread.