Storage Cupboard Minestrone Soup
- 1 tablesp. olive oil
- 1 large onion
- 12 ozs. vegetables - what ever you can find lurking in the fridge. I used a couple of carrots, some green beans, a parsnip, celery and a courgette
- 1-2 cloves garlic
- 1 tin tomatoes
- 1 tin beans - cannellini, pinto, kidney or chickpeas
- Some thyme - fresh if you have it, dried if you don't
- 6 ozs pasta - or broken spaghetti
- 2 1/2 pints stock or water
- Spinach or cabbage - around a large handful or two
- Seasoning - I used Italian seasoning but oregano, marjoram or even basil would be OK
- Bacon optional
- Chop the onion fairly finely.
- Chop the other vegetables into chunky pieces.
- Heat the oil in a large pan and gently fry the onion and chopped bacon if using.
- Add the other vegetables (apart from the spinach or cabbage) and fry for 3 minutes.
- Add the garlic and fry for 1 minute.
- Add the tinned tomatoes, herbs, seasoning and stock and bring to the boil.
- Simmer uncovered for 30 minutes.
- Add the pasta and continue to cook for another 10 minutes or until the pasta is cooked.
- Add the beans and cabbage, if using and cook until the cabbage is cooked.
- Add the spinach, if using and cook for 2 minutes.
- * Serve with parmesan & crusty bread.
- * Adjust the thickness of the soup to your personal taste - if it's too thin simmer a while longer before adding the spinach (if using) until the right consistency. If it's too thick just add more water.