Easy Minestrone Soup

Got odds and ends in your fridge? Turn them into a delicious and comforting bowl of Easy Minestrone Soup! This versatile recipe is perfect for using up leftover veggies, pasta, and rice, and it’s so easy to make. Plus, it’s great with a sprinkle of cheese or a dollop of pesto on top!

• Ingredients:

1. 2 tbsp oil (olive, sunflower, or vegetable)
2. 1 onion, finely chopped
3. 1–2 sticks celery, trimmed and thinly sliced (optional)
4. 400g tin chopped tomatoes
5. 1 chicken or vegetable stock cube
6. 1 tsp dried mixed herbs or oregano
7. Roughly three mugs of assorted vegetables (raw or cooked, like carrots, celery, courgette, leek, peas, or cabbage, cut into small chunks)
8. 400g tin borlotti or cannellini beans, drained and rinsed
9. ½–1 mug cooked pasta or rice
10. Parmesan or other cheese, grated (a parmesan rind works great for flavor too!)
11. Salt and freshly ground black pepper

• Method:

1. Sauté: Heat oil in a large saucepan. Cook the onion and celery (if using) for 5 minutes until softened.
2. Simmer: Add chopped tomatoes and two tins of water. Stir in the stock cube and herbs. Add hard raw vegetables and simmer for 5 minutes.
3. Add Greens: Add raw green vegetables and cook for 3 minutes more.
4. Combine: Stir in cooked vegetables, beans, and pasta or rice. Simmer for 3 more minutes. Season with salt and pepper.
5. Serve: Ladle into bowls and top with grated cheese or pesto.

Enjoy a hearty and wholesome meal that’s perfect for any day of the week!