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Minestrone Soup

Posted by Evelyn 🌱 on

Minestrone Soup 

The sunny weather (and orzo being back in stock) had me thinking about my trip to Italy last August and I decided to make a minestrone soup with what I had in the fridge. After all, minestrone soup doesn't have a set recipe but instead has some main elements, such as beans, whatever vegetables are at hand (often onions, carrots, celery), stock and tomatoes, as well as rice or pasta. 

 

Picture from an evening walk in Rome, after a day full of coffee, pizza and sightseeing! 

                               

*6 servings (recipe can be halved easily)    

*Time: 30 minutes 

                               

 Ingredients

1 Red Pepper 

2 Carrots

1 Red Onion 

2 Cloves of Garlic 

1 Cup of Cooked Organic Pinto Beans 

1 Cup of Cooked Organic Black Beans 

1 Tin Chopped Tomatoes 

1 Handful of Baby Spinach 

3.5 Cups of soup stock (3.5 cups of water, with 1 tablespoon of marigold vegetable bouillon) 

1/2 cup uncooked organic orzo pasta 

1 teaspoon of dried Oregano 

                              

                         

Method 

Heat a drizzle of olive oil in a medium sized pot on high heat, add diced onion, carrot, red pepper, minced garlic and a pinch of salt. 

Saute with the lid on for 5 minutes, then add chopped tomatoes, stock and uncooked orzo. 

Bring to a boil, on high heat, for 10 minutes, stir occasionally as the orzo has a habit of sticking to the bottom! 

Then add in the beans and dried oregano, and simmer for 10 more minutes before turning off the heat and adding in the baby spinach.

At this point I add about more salt and pepper to taste, and sometimes a little more water if its looking on the thick side! 

        

                        

Notes 

This recipe makes enough for 6 servings. I always cook a larger amount and keep some in the fridge for lunches. If you do this you will need to add a little more stock or water when heating it up as the orzo plumps up over time! 

Feel free to swap out vegetables based on what you have! I often use red pepper, carrots, celery, potato and courgette (the last three, I sadly didn't have today, but still turned out as hearty and delicious!).

You could use tinned beans for this recipe if you want to make it right away, as soaking beans yourself does take a little foresight! 

If I had fresh basil I would have garnished my bowl (heavily), so if you have some, make sure you add it before serving!  

         

 

Ingredients from the Good Crop Company

Organic Black Beans 

Organic Pinto Beans 

Mr Organic Chopped Tinned Tomatoes 

Organic Orzo Pasta 

Marigold Vegetable Bouillon  

 

 

 


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