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Spring Minestrone Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

I liked the idea for this recipe, mixed it up a bit, and came up with a result I was really pleased with. Topping it with some traditional basil pesto makes it even more special.

I liked the idea for this recipe, mixed it up a bit, and came up with a result I was really pleased with. Topping it with some traditional basil pesto makes it even more special.

Ingredients

Serves: 6

Metric Cups
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 1 clove garlic (chopped)
  • 1 medium red chilli (chopped)
  • 150 grams carrots (diced)
  • 100 grams celery (diced)
  • smoked ham (a small hock)
  • 2 litres chicken stock
  • 1 litre water
  • 100 grams courgettes
  • 125 millilitres frozen peas
  • 1 tin three bean mix (a small tin, washed and drained)
  • 250 millilitres pasta (one of my alterations, we can't have minestrone without pasta - just not on!)
  • 2 leaves cabbages (blanched if outer leaves, sliced finely)
  • 60 millilitres olive oil
  • salt (to taste)
  • pepper (to taste)
  • 2 tablespoons olive oil
  • 1 onion (diced)
  • 1 clove garlic (chopped)
  • 1 medium red chile (chopped)
  • 5⅓ ounces carrots (diced)
  • 3½ ounces celery (diced)
  • smoked ham (a small hock)
  • 3½ pints chicken broth
  • 1⅘ pints water
  • 3½ ounces zucchini
  • 4 fluid ounce frozen peas
  • 1 tin three bean mix (a small tin, washed and drained)
  • 9 fluid ounce pasta (one of my alterations, we can't have minestrone without pasta - just not on!)
  • 2 leaves cabbages (blanched if outer leaves, sliced finely)
  • 2 fluid ounce olive oil
  • salt (to taste)
  • pepper (to taste)

Method

Spring Minestrone Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat olive oil in a large saucepan, sauté the onion, garlic and the chilli until soft.
  • Add carrot, celery, ham hock, stock and water. Bring to the boil and simmer, covered for 1 hour or until meat starts to fall away from the bone.
  • Remove the hock and shred the meat. Add courgettes, peas, beans, pasta and shredded ham to the soup broth. Simmer for 10 minutes or until heated through.
  • Ladle soup into serving cups and top with some garden fresh herbs or basil pesto.
  • Heat olive oil in a large saucepan, sauté the onion, garlic and the chilli until soft.
  • Add carrot, celery, ham hock, stock and water. Bring to the boil and simmer, covered for 1 hour or until meat starts to fall away from the bone.
  • Remove the hock and shred the meat. Add zucchini, peas, beans, pasta and shredded ham to the soup broth. Simmer for 10 minutes or until heated through.
  • Ladle soup into serving cups and top with some garden fresh herbs or basil pesto.
  • Additional Information

    *I cooked off the pasta separately until it was still firm (about 3/4 cooked) so as not to cloud the lovely clear broth

    *I cooked off the pasta separately until it was still firm (about 3/4 cooked) so as not to cloud the lovely clear broth

    Tell us what you think