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4.67 from 3 votes

Winter Vegetable Minestrone Soup

A warming, winter vegetable minestrone soup. Stuffed full of vegetables, pasta and beans
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 people

Ingredients

  • 1 White Onion
  • 3 cloves garlic
  • 3 cups (400g) Butternut Squash (cubed)
  • 1 Zucchini (courguette)
  • 1 Carrots
  • 2 tsp Dried Oregano
  • 2 cans Beans (variety of your choice)
  • 2 (14oz) cans Diced Tomatoes
  • 8 cups (1.9 l) Vegetable Stock
  • 2 tbsp Tomato Puree
  • 2 cups (110g) Dry Fusilli Pasta

Instructions

  • Dice the onion and mince the garlic. Dice all the other vegetables into 1 inch cubes.
  • Heat about 1 tbsp olive oil in the bottom of a large stock pot. Fry the onion for 2-3 minutes until slightly translucent, add the garlic and cook for a further one minute.
  • Add the rest of the cubed vegetables with the oregano, and stir so everything is coated.
  • Add the vegetable stock, cans of tomatoes and tomato puree, mix so everything is combined and then simmer for 20 minutes.
  • After 20 minutes, drain the beans and add those to the pan, along with the fusilli. Simmer for 6-8 minutes until the pasta is al dente. Serve straight away.

Notes

The soup can be frozen for up to 3 months, but the pasta will go softer every time it's heated, so I would suggest making the soup in advance with all the ingredients except the pasta, then add the pasta and simmer for 6-8 minutes when defrosting.