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Easy Spring Minestrone Soup In Only 20 Minutes!
This spring minestrone soup is just packed with amazing flavour and ready in just 20 minutes this is real fast food!
Ingredients
- 1 tbsp olive oil
- 60 g bacon 2 rashers of bacon
- 1 onion chopped
- 1 stick celery chopped
- 1 leek chopped
- 2 cloves garlic crushed
- 100 ml white wine dry
- 1 lt chicken stock or vegetable stock
- 1/2 tsp oregano dried oregano
- 1 bay leaf
- 1 courgette thinly sliced
- 100 g green beans chopped
- 100 g broccoli chopped
- 4 spears asparagus chopped
- 50 g peas frozen or fresh
- 75 g pasta small pasta
Instructions
- Heat oil in a large pan and saute the onion, bacon, celery, leek and garlic got 5 minutes. Do not let this go brown!
- Add the wine, stock, bay leaf, oregano and pasta and simmer for 5 minutes
- Now add all the green veggies and simmer for another 10 minutes
- season to taste and serve with pesto, parmesan or a swirl of olive oil
Video
Notes
Make this vegetarian by ommiting the bacon and using vegetable stock
This spring minestrone soup will keep for up to 4 days in the fridge and freeze well for 3 months.
Nutrition
Calories: 213kcalCarbohydrates: 19gProtein: 4gFat: 13gSaturated Fat: 4gCholesterol: 10mgSodium: 36mgPotassium: 312mgFiber: 3gSugar: 4gVitamin A: 634IUVitamin C: 30mgCalcium: 46mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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