Minestrone

Minestrone

By
From
Little Kitchen
Serves
6
Photographer
Jacqui Melville

This is one of my favourite soups and you can use all kinds of vegetables depending on the season. There is quite a lot of preparation to be done, which you can mostly do yourself, as long as there is an adult to help.

Ingredients

Quantity Ingredient
1 large onion, roughly chopped
2 garlic cloves, roughly chopped
2 tablespoons olive oil
2 small carrots, peeled and grated
2 small zucchinis, grated
1 stick celery, finely chopped
1 cob corn, kernels removed
1/2 x 400 g can chopped tomatoes
2 stalks silverbeet, stems removed and leaves finely shredded
2 cups baby spinach, stems removed
2 cups shelled peas
1 medium potato, peeled and diced into 1 cm cubes
1 x 425 g can beans, drained and well rinsed, (borlotti, butter or kidney beans are all fine)
1 cube vegetable stock
1 1/2 teaspoons salt
3 pinches pepper
1.5 litres cold water
1 1/4 cups small pasta shapes, cooked ‘al dente’, (see note)

Equipment

Quantity Ingredient
sharp knife and chopping board
measuring jug, measuring cups and measuring spoons
grater
ladle
mixing bowl
wooden spoon
food processor
peeler
large saucepan or stockpot with a lid

Method

  1. Ask a grown-up to help you put the onion and garlic into a food processor and blitz them to a paste. Once the grown-up has removed the blade from the processor, tip the paste into a small bowl.
  2. Measure the oil into a large saucepan and ask a grown-up to heat it over a low–medium heat. Add the onion and garlic paste and fry until golden, stirring from time to time.
  3. Add all the vegetables to the saucepan, as well as the canned beans. Crumble in the stock cube and add the salt and pepper. Pour in the cold water and stir well, then cover with a lid.
  4. Bring the soup to the boil, then lower the heat and simmer for 1 hour and 15 minutes. Check the water level every now and then and add a little bit more if it seems to be getting low.
  5. When ready to serve, divide the cooked pasta shapes between 6 bowls. Ask a grown-up to ladle the soup on and serve straight away.

Note

  • ‘Al dente’ means ‘tender to the bite’ in Italian. ‘Al dente' pasta feels soft when you bite it but is still firm and holds its shape.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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