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2.62 from 18 votes

Kid-Friendly Minestrone Soup

Prep Time15 mins
Cook Time40 mins
Course: Soup
Cuisine: American
Keyword: Kid-Friendly Minestrone
Servings: 6
Calories: 182kcal

Ingredients

  • 3 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 medium leek, trimmed, washed and finely chopped
  • 2 stalks celery, trimmed and finely chopped
  • 2 medium to large carrots, chopped
  • 14 .5 ounce can chopped tomatoes
  • 2 cloves garlic, finely chopped
  • 1 quart vegetable stock
  • 5 ounces (about 2 cups) green cabbage, grated or finely chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tsp fresh oregano, chopped
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 1/4 cup frozen peas or peeled fava beans
  • 1/2 cup dried pasta, small shapes
  • sea salt and black pepper, to taste
  • grated parmesan or other hard cheese, to serve

Instructions

  • Heat the olive oil in a large, heavy bottomed saucepan over medium heat, then add the chopped onion, leek celery and carrots, stirring well, and cook for a couple of minutes to allow the flavors of the vegetables to release.
  • Stir in the chopped tomatoes, and the garlic.  Cover and simmer for 15 minutes, checking and stirring often.  Pour in the vegetable stock, then add the cabbage, herbs, and the bay leaf, and mix in the tomato paste.  Bring to a boil, reduce the heat, and let it simmer for 15 minutes.
  • Add the frozen peas, or fava beans and pasta and continue to simmer gently for a further 15 minutes.  Add more stock if its' too thick. Taste, and season with sea salt (only if it needs it, as the stock may be salty enough) and ground black pepper.  Ladle generously into soup bowls and sprinkle grated Parmesan cheese over the top.

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Sodium: 596mg | Fiber: 6g | Sugar: 14g