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Autumn Minestrone Soup Recipe

It’s official – it’s autumn, therefore, it’s comfort food weather. And there’s not much that’s more comforting (and healthy!) on a crisp autumn day than a bowl of soup. This Autumn Minestrone Soup Recipe makes an ideal family lunch… especially if it is accompanied by some crusty rolls, smothered in butter. 

Autumn Minestrone Soup Recipe

Autumn Minestrone Soup Recipe
A 'souper' comforting soup - see what I did there 😉 - perfect for lunch on a crisp Autumn day.
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  1. 2 Tablespoons Olive Oil
  2. 2 Celery Stalks cut into 2cm slices
  3. 1 bay leaf
  4. 1 large onion, peeled and finely chopped
  5. 2 small potatoes, peeled and diced into small cubes
  6. 1 bulb of Fennel, chopped
  7. 2 carrots, peeled and chopped
  8. 2 cloves garlic, peeled and finely chopped
  9. 2 x 400g tins chopped tomatoes
  10. 200g tin Cannelini Beans, drained
  11. 1.5 Litres chicken or vegetable Stock
  12. 200 ml red wine
  13. 60g small dried pasta such as macaroni
  14. 200g fresh spinach or 4 blocks of frozen spinach
  15. Coarse salt and freshly ground black pepper
  16. Fresh parsley to garnish
  17. Block of Parmesan cheese
  1. Heat olive oil in a stock pot over a medium heat
  2. Add the onion, garlic, celery, carrot, bay leaf, potatoes and fennel and saute until soft - about five minutes
  3. Add the stock, wine and tomatoes and cook for a further 5 minutes.
  4. Add the beans and macaroni and cook for a further ten minutes or until the pasta and potatoes are cooked.
  5. Finally, add the spinach and stir through to wilt (If using frozen spinach this may take a couple of minutes), and then season with salt and pepper.
  6. Ladle into bowls, tear in a handful of fresh parsley and grate Parmesan cheese over the top.
  7. Serve immediately.
  1. This soup keeps well in the fridge for up to 3 days, and also freezes well.
Pushing the Moon https://www.pushingthemoon.com/


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    • Catherine
      29th September 2017 / 11:03 am

      Thanks! It’s very tasty!

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