I frequent The Soup Spoon a chain of eatery here in Singapore. It has a range of delicious soups which can be devoured with salads, wraps and sandwiches. For the longest time, I used to indulge in mostly their Mushroom Stroganoff - a chunky thick creamy mushroom soup served in a a bread bowl. Yearning for a change, my girls and I tried their Meatless Minestrone and then we wondered why didn't we try this before? It was so tangy and so full of goodness. Because it was quite thick in its tomato base, it quickly filled our hungry tummies.
I attempted to recreate their Meatless Minestrone last week. It was warmly welcomed at home. Try it on a cold rainy evening...you'll go to sleep, your tummy filled with warm nourishing soup under your equally warm blanket. With a smile, for sure! What a simple but perfect way to end an evening ...
Ingredients (Serves 4-6)
2 cups of small shell pasta, boiled till al dente
4 tbsp EVOO
1 yellow onion, diced
2 tsp Italian seasoning
1 tin of diced tomatoes, blended till smooth
1 cup of cubed carrot
1 cup of cubed zucchini
1 cup of cubed capsicum, any colour
1 cup of sliced celery
1 cup of sliced leek
5 cups of vegetable stock
1/2 cup of grated parmesan cheese
1 tin of either kidney or cannelloni beans, drained
- Heat the EVOO in a big soup pot and fry the yellow onion till translucent only, not brown.
- Then, add in the Italian seasoning followed by the blended diced tomatoes. Stir well.
- This will then be followed by all the vegetables.
- Pour in the vegetable stock and stir. Let it come to a boil and then lower the flame and let the soup simmer for 30 mins.
- Check if all the vegetables are cooked and then slowly add in the beans and the boiled pasta.
- Stir in the 1/2 cup Parmesan cheese into the pot and serve garnished with parsley leaves and sliced bread on the side.