Much soup was consumed when I was on holiday in Ireland. I blame–or maybe thank?–the weather for rekindling my love of soup: the seemingly constant drizzle and damp cold penetrate the very marrow of your bones, like it’s trying to turn you into the Snowman. Before you know it, you can hardly bend your little finger anymore and your nose begins to resemble a carrot.
The antidote to this snowmanitis? Soup.
A big bowl of luscious, steaming, fragrant soup, melting your snowy outer layers simply with its glow of health and wholesomeness. Can you tell I’m smitten?
Minestrone has sneakily crept up in my diet more and more frequently in recent months and I now welcome it with open arms. Because of the pasta it counts as a full meal (although any soup counts as a full meal for me, since I always enjoy it with a big ol’ chunk of bread and double the amount of soup a regular person would have) that you can serve at home or at work if you bottle it in a thermos. What’s not to love?
Prep time: 5-10 minutes
Cooking time: 20-30 minutes
200g any wholewheat pasta shape
1 red bell pepper
2 cans of plum tomatoes
1 courgette, sliced
750-800ml vegetable broth (or 800ml hot water mixed with 1 cube veg stock)
1 large yellow onion, roughly chopped
2 small chilis, deseeded and chopped
2 sticks of celery, chopped
200g carrots, sliced
200g mushrooms, roughly chopped
4 cloves of garlic, peeled and crushed
Pepper, to serve
Basil, to serve
Boil some water in the kettle while you prep the vegetables. If you are using a long type of pasta shape, place the dry pasta in a plastic bag and smash it up with a rolling pin to create smaller shapes.
Cook the pasta for 10-15 minutes (or according to package instructions).
In a separate pot cook the carrots, celery and onion for 10 minutes in the vegetable stock before adding the mushrooms, garlic, courgette, pepper, chili and tomatoes and cook for an additional 10 minutes with the lid on.
Stir the cooked pasta into the vegetable soup. Serve hot with some pepper and fresh basil.