Odds and Ends Minestrone

2 People
25 min

This recipe came from two things: a craving for warming, comforting bowls of food during the winter and a lack of ingredients left in the cupboard for a weekend lunch. This came together in less than 30 minutes, requires little effort, and is great for having no-food waste. I particularly love this recipe for using up ends of bags of pasta!


Feel free to mix this recipe up with what vegetables you have in – I imagine carrots, courgettes, mushrooms, potatoes, peas, peppers, aubergine, squash would all work equally well. Likewise any cans of beans would do – butter beans, cannellini beans, kidney beans…the list goes on.

Recipe details

  • 2  People
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Ingredients


  • 2 Cloves Garlic, crushed
  • 1 Large Carrot, finely chopped
  • 1 Onion, diced
  • 1 Red Pepper, sliced
  • Handful of Peas
  • 1 14oz tin of Chopped Tomatoes
  • 1 14oz tin of Beans
  • 100g (1 CUP) of any Pasta (dried)
  • 350ml (1 1/2 CUP) Vegetable Stock
  • 1 TSP Dried Oregano
  • 1 TBSP Olive Oil
  • Splash of Balsamic Vinegar
  • Parmesan, grated (optional)

Instructions


Put a large heavy bottom or non stick pan over a medium heat and add a splash of oil. Cooked the onion, garlic and carrot until soft and starting to golden. Add the peppers and cook for another couple minutes.
Then add the beans, oregano and salt and pepper to taste. Mix together well then add the chopped tomatoes, pasta and stock. Add a splash of balsamic vinegar if you like. Cover and let simmer gently for around 12-15 minutes until the pasta is cooked.
Serve across the bowls and top with the remaining oil across the bowls and the parmesan if using. Add another sprinkling of salt and pepper and serve.

Comments

  • Sandra Sandra on Dec 18, 2021

    This soup is delicious. I did not have any peas, so I added another carrot. I also had a couple of Roma tomatoes that I diced and added to the soup along with the can of diced tomatoes. I used cannellini beans and odds and ends of rotini and ziti dried pasta and cooked it all in an Instant Pot on “soup” for 20 minutes. Maybe my servings aren’t as generous as yours because I got 6 lunch-size servings. Thank you for this recipe!

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