Minestrone Soup

Minestrone soup is another dish that brings back many memories of growing up for me. It was one of a handful of soups that we ate on a regular basis through winter each year and was probably my favourite. It could often be found simmering away on the fireplace, ready to eat for dinner or as a warming afternoon snack on a cold day after school.

Back then, mum used to use a packet of soup mix vegetables as the vegetable base. Any other vegetables lurking in the fridge would also go in – the perfect fridge clearance soup. This recipe has it’s fundamentals in mum’s version, but with my favourite blend of vegetables instead. The vegetables are not set in stone though – you can add or subtract any that you wish really. I’ll often add in some shredded cabbage instead of spinach, or add some broccoli to the vegetables. It just depends on what I have on hand.  The key to making it a minestrone is the tomatoes, pasta and legumes – all non-negotiable!

You can make it using a stock from a ham hock similar to what you would do for a pea and ham soup. This gives the soup a meatier flavour and you can add in the shredded ham off the bone when serving. However, my preference is to use a good chicken or vegetable stock and let the flavours of the vegetable mix shine through.

A more recent variation to the minestrone is to add a spoonful or fresh pesto to the bowl when serving. This gives the dish a freshness and add another level of flavour. Totally optional though – it is just as delicious without! Like most hearty soups, it is best served with crusty bread or toast or even a gooey cheese toastie.