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6th November 2018
#ABloggingGoodTime Week 110
15th November 2018

Chunky Vegetarian Minestrone Soup Recipe

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The temperature is dropping outside, and in some areas we now even have snow, which means that it is perfect soup weather! I love a good soup, especially one that leaves you feeling rather angelic at all the goodness you packed in! I also find soup a really good way to get a lot of veggies into my fussy little eater because as long as she can’t see them she’ll eat them! In my opinion, this is one of the the best winter warmer soups around. If you’re following Slimming World, this soup is completely Syn Free and evening if you’re simply just eating healthily, with more than your 5 a day packed in, this soup will leave you feeling warm from the inside out! Here is my Chunky Vegetarian Minestrone Soup which is a one pot wonder and can also be done in the slow cooker!

Quick List of Ingredients (serves 4-6)

1 onion, diced

stack of vegetables3 carrots, peeled and chopped into chunks

2 potatoes, peeled and chopped into chunks

3 tomatoes, quartered

2 parsnips, peeled and chopped into chunks

125g each of spinach

125g Cabbage, shredded

Low Calorie Cooking Spray

1 Litre of Vegetable Stock (obviously you can swap for beef but you’d need to syn this)

3 tsp of Italian Seasoning

1 carton of passataslicing onions on a chopping board in a kitchen

150g of dried pasta (the smaller the shape the better)

400g can of butter beans in water

Salt and Pepper

Method

  1. Put a really big pot on a medium heat and pop in some cooking spray and sauté the onion for 5 minutes. Then add the Italian seasoning and cook for a further two minutes

  2. Now, into the pot chuck in the carrots, potatoes, tomatoes and parsnips, as well as the stock and the passata. Bring it to the boil, then lower the heat and simmer for an hour or until the veg begins to soften.

  3. At this point, pop in the pasta too, give it a stir and leave until the pasta is almost cooked. Pop in the Spinach, Cabbage and Butter beans and cook for the final 5 minutes!

  4. Season to taste and BOOM! You got yourself a mighty fine soup!

Top Tips:

*I have found that this soup freezes fine, so go ahead and double the recipe and fill your freezer.

*If you want a runnier soup, add as much liquid as you like…make it half stock and half passata!

*If you don’t like chunky soup, by all means give it a blitz for a nice creamy smooth soup – this is what I give to my fussy little eater and it makes it nice and smooth. Add a little cream to make it runnier and yet creamy.

11 Comments

  1. […] Chunky veggie minestrone soup from Mummy in a Tutu. […]

  2. Oh that looks so yummy and much better than any I’ve ever purchased! #foodiefriday

  3. Robin says:

    My kids loved minestrone soup. They called it pasta soup.

  4. I love soup and could eat it everyday #foodiefriday

  5. Donna says:

    Homemade soup is one of my favourite things! I could happily eat it all year around. #FoodieFriday

  6. This is perfect given the horrible weather we’ve got on it’s way over the next week, I’ve been all about the soups recently and this one is PACKED with goodness and must be very filling.

  7. This sounds delishious. We love vegetarian soups in the winter and eat them a lot. I’ll have to try this.

  8. Dave Pearson says:

    Come on! Who doesn’t love a good, chunky soup at this time of year? I could live off it! Great recipe!
    #ablogginggoodtime

  9. Rosie Doal says:

    My hubby loves minestrone soup so I might have to have a go at this x #ABloggingGoodTime

  10. This looks so delish, and I am only saddened that I do not have the ingredients to pull it off today! I love soup this time of year, and this one is getting made this week, for certain. xoxo #ablogginggoodtime xoxo

  11. I’m not actually that familiar with minestrone soup. I mean, I have had it before but it must not have impressed me much because I don’t remember if I liked it or not lol. This looks very good though. I might have to give minestrone another try. #ABloggingGoodTime

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