There are few soups better than a minestrone, and this minestrone soup recipe from Alfie Steiner (aka @alfiecooks_) is pure comfort in a bowl. Guaranteed to make you feel better, whatever the weather, it’s packed full of your favourite veggies and juicy legumes, making it incredibly good for you too. An absolute winter staple.
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Still got carrots left over?
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
Serves
4
Red Onion
Carrot
Celery
Potato
Garlic Cloves
Tomato Purée
Dried Oregano
Smoked Paprika
Chilli Flakes
Drained Cooked Butter Beans
Chopped Tomatoes
Vegetable Stock
White Wine
Pasta
Basil
Spinach
Nutritional Yeast
Olive Oil
Still got carrots left over?
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
Serves
4
Red Onion
Carrot
Celery
Potato
Garlic Cloves
Tomato Purée
Dried Oregano
Smoked Paprika
Chilli Flakes
Drained Cooked Butter Beans
Chopped Tomatoes
Vegetable Stock
White Wine
Pasta
Basil
Spinach
Nutritional Yeast
Olive Oil
Unlock this free recipe
Still got carrots left over?
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
There's nothing more annoying than a fridge full of old carrots. Plan your next meal and save them from the bin.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely dice the onion, carrot, celery and potato, then mince the garlic.
Step 2.
In a large saucepan, heat 2 tbsp of olive oil on a medium heat. Once warmed, add the onion, carrot, celery and potato with a large pinch of salt.
Step 3.
Sauté for 5-10 minutes until softened and catching the pan, then add the garlic, frying until fragrant.
Step 4.
Add the tomato purée with the oregano, paprika and chilli flakes, cooking out for another 2-3 mins. Add in your wine and let that cook out for a bit too.
Step 5.
Add the butter beans, chopped tomatoes, vegetable stock, then season with salt and pepper and bring to the boil.
Step 6.
Lower the heat to a simmer for 10-15 mins.
Step 7.
Add the pasta once the soup has simmered + cook until almost al dente. Once cooked, chuck in the spinach and basil, allowing to wilt.
Step 8.
Spoon into bowls, top with fresh basil, olive oil, nutritional yeast and more chilli flakes. Enjoy!