Vegetarian Ministrone Soup recipe

Recipe added on 25/5/09. By Renee Levesque.

A hearty, vegetarian winter soup.

Not a recipe for when you're in a rush, as this one needs to simmer for a while. But it's a very hearty meal, low maintenance to prepare, and you can store it to heat up later.

Ingredients (serves 4 mains or 8 entrees):

• 20g butter
• 2 red onions, finely chopped
• 2 carrots, peeled and grated
• 2 celery stalks, finely sliched
• 3 tomatoes, roughly chopped
• 2 zucchinis, diced
• 1L vegetable stock
• 60g risoni pasta
• 1 can cannellini beans
• 100g fresh green-beans, cut into 2cm lengths
• 1 bay leaf
• leaves from 1 sprig fresh rosemary
• 2tbsp tomato paste

Method:

Chop your vegetables as above.

Heat the butter over a medium heat in a large saucepan.

Add the onion, carrot and celery. Cook until the onion is soft and slightly transparent.

Drain the cannellini beans, add them to the pot and heat through for a minute. Add the tomato, stock, bay leaf, rosemary leaves and 500ml water.

Bring to the boil. Reduce heat and simmer for 40 minutes or until beans and vegetables are cooked through.

Add zucchinis, green beans, risoni and tomato paste. Cook for 30 minutes.

Remove the bay leaf. Salt and pepper to taste. Serve with bread.

Did you try this recipe? We'd love to hear how you got on.