About this recipe
Minestrone soup is my go-to comfort dish that is perfect for using up any odds and ends of leftover vegetables.
Adding in a wholegrain like bulgur wheat will help make the dish a little more filling and is a great alternative to white pasta – normally found in a traditional minestrone.
Having beans in your soup will not only add another portion of vegetables and increase the fibre content but it will make the dish a great source of plant based protein too.
Photo credit: Hope Pointing
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- 1 Tbsp olive oil
- 1 Red onion, finely diced
- 4 Cloves garlic, finely sliced
- 2 Tsp smoked paprika
- 1 Tsp chilli flakes
- 2 Tsp dried oregano
- 2 Bay leaves
- 1 Carrot, diced into 1cm chunks
- 2 Sticks celery, diced into 1cm chunks
- 1 Red pepper, diced into 1cm chunks
- 500ml Veg stock
- 1 x 400g Tin chopped tomatoes
- 75g Bulgur wheat / quinoa
- 1 x 400g Tin cannellini beans, drained
- 1 Tbsp balsamic vinegar
- Salt and pepper
- 1 Handful fresh herbs (chives, basil, parsley)
Heat the oil in a large saucepan on medium heat. Add in the onion and garlic. Allow to sweat down for around 5 minutes.
Add in the carrots, celery and peppers, along with the chilli flakes, oregano, paprika, bay leaves and some salt and pepper; cook for a further 5 minutes.
Next, add in the vegetable stock, chopped tomatoes, bulgur wheat, balsamic vinegar and cook for 15 minutes.
Once the bulgur wheat is cooked, add in the cannellini beans and fresh herbs.
Taste for seasoning, adding in a little more salt and pepper if needed. Cook for a couple more minutes, just to heat up the beans.
Serve with crusty bread or as more of a stew with mashed potato.