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10-Veg Minestrone

4.2
2
Notes
40 mins cook
A sultry minestrone soup recipe packed with pretty much every vegetable you can think of. Yes, even that one.
Ben Lippett

Ben Lippett

10 Veg Minestrone
Serves
4
Red Onion
Garlic Clove
Carrot
Celery
Leek
Tinned Chopped Tomatoes
Parmesan
Fresh Rosemary
Vegetable Stock
Pasta
Pea
Green Bean
Fresh Basil
Olive Oil
Salt
Black Pepper

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    Notes
    (2)

    W
    Will K.
    2 months ago
    Went really well, though it was closer to a stew than a stock due to the pasta. The method needs to be updated using the rosemary.
    O
    Olivia G.
    3 months ago
    (edited)
    Made a big batch for the week, swapped the leeks for courgettes as I couldn’t get leeks, turned out delicious!! I also have swapped the Parmesan for nutritional yeast to make it a vagan recipe, and added some cannellini beans for fibre and protein. I also used little star pastas, but would recommend a bigger shape. Turned out great though, would make again ☺️

    Ben Lippett

    Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.

    Ben Lippett
    View Chef profile

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