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Vegetable minestrone

by Christina Julia

Vegetable minestrone

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • pinch of saffron strands
  • 1 onion, chopped
  • 1 leek, sliced
  • 1 celery stick, sliced
  • 2 carrots, diced
  • 3 garlic cloves, crushed
  • 600ml/1pt chicken stock
  • 850g/13⁄4lb canned chopped tomatoes
  • 50g/2oz frozen peas
  • 50g/2oz soup pasta
  • 1 teaspoon caster sugar
  • salt and freshly ground black pepper


  • Soak the saffron strands in
    1 tablespoon boiling water. Leave
    to stand for 10 minutes.
  • Put the onion, leek, celery, carrots
    and garlic in a large pan. Add the
    stock, bring to the boil, cover and
    simmer for about 10 minutes.
  • Add the tomatoes, the saffron and
    its soaking liquid and the peas.
    Bring back to the boil and add the
    pasta. Simmer for 10 minutes until
    the pasta is al dente.
  • Sprinkle in the sugar, and season
    with salt and pepper. Stir through
    and serve hot.

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