Lucy's Friendly Foods

It’s freezing out, definitely the weather for hearty soups. I usually make smooth soups to fend off the inevitable comments from the children about unidentified ‘bits’, but I’ve been feeling like a good Minestrone for ages, and it’s a great way to use up whatever veggies you’ve got hanging around in the fridge. Use any combination of veg that you’ve got handy, just make sure to add the borlotti and pasta for an authentic touch.

Minestrone Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan) Caution: contains gluten, to make gluten-free just use gluten-free pasta


Serves 4-6

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 sticks celery, peeled and chopped
  • 1 carrot, peeled and chopped
  • 1-2 peppers, chopped
  • 1 clove of garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tin chopped tomatoes
  • 2 tins worth of vegetable stock, measure using the empty tomato tin
  • 1/2 tin borlotti beans
  • Handful green beans, roughly sliced
  • Handful frozen peas
  • Handful baby corn, sliced
  • 2 tbsps balsamic vinegar
  • 2 handfuls pasta
  • Handful basil leaves
  • salt and pepper

– Sauté the onion, carrot and celery in the oil until soft but not browned
– Add the peppers, garlic and oregano and cook for a while until soft and fragrant
– Add all the other ingredients (except the basil), bring to the boil and then simmer for 10 minutes until the vegetables and pasta is cooked
– Taste and adjust the seasoning
– Stir in the shredded basil
– Serve garnished with extra basil and olive oil.


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