Catch-It-All Minestrone!

A perfect opportunity to use up all the vegetables in the fridge. Reduce the soup and use as a pasta sauce - it's so versatile!

Recipe By: JasmineAndAlmond (https://cookbuzz.com/kitchen/36)
Serves 6 Cook: 40 min

Ingredients

Onions (large) 2
Carrots (large) 大2本
Celery 3
Pepper 1
Courgette 1
Cabbage 1/2
Garlic 1 clove
Bacon rashers 2
Tinned tomatoes (chopped) 1
Tomato puree as required
Stock cube in water as required
Olive oil as required
Salt & pepper as required

Method

1
Put the olive oil and whole garlic in a pan on medium heat. When you can smell the garlic, add the onions and fry until soft.
2
Add the diced carrots, celery, pepper, courgette and bacon in this order and stir fry.
3
Pour in the water and stock cube to cover. Turn the heat to high and turn down to medium or low when it boils and simmer for 15 minutes.
4
Add the tinned tomatoes and puree and simmer for a further 15 minutes. Season with salt & pepper. It's ready!
5
-------------->
6
Add some tomato puree and reduce the sauce if there's some left over the next day for a delicious tomato sauce pasta.

Tips & Note

★You can enjoy a stronger tomato flavoured minestrone by reducing the amount of water and increasing the amount of tinned tomatoes.
★Add potatoes, mushrooms, or aubergine - just enjoy whatever vegetables you like.

Catch-It-All Minestrone!

A perfect opportunity to use up all the vegetables in the fridge. Reduce the soup and use as a pasta sauce - it's so versatile!

Recipe By: JasmineAndAlmond (https://cookbuzz.com/kitchen/36)

Serves 6

Cook: 40 min

Ingredients

Onions (large) 2
Carrots (large) 大2本
Celery 3
Pepper 1
Courgette 1
Cabbage 1/2
Garlic 1 clove
Bacon rashers 2
Tinned tomatoes (chopped) 1
Tomato puree as required
Stock cube in water as required
Olive oil as required
Salt & pepper as required

Catch-It-All Minestrone!

Recipe ID :383 Posted on 23 APR 2015

Serves 6

Cook 40min
views 1,296
printed 148

saved 1

A perfect opportunity to use up all the vegetables in the fridge. Reduce the soup and use as a pasta sauce - it's so versatile!

Share

Ingredients

Print Ingredients Email Ingredients
2
大2本
3
1
1
1/2
1 clove
2
1
as required
as required
as required
as required

Method

Cook
40min
1
Put the olive oil and whole garlic in a pan on medium heat. When you can smell the garlic, add the onions and fry until soft.
2
Add the diced carrots, celery, pepper, courgette and bacon in this order and stir fry.
3
Pour in the water and stock cube to cover. Turn the heat to high and turn down to medium or low when it boils and simmer for 15 minutes.
4
Add the tinned tomatoes and puree and simmer for a further 15 minutes. Season with salt & pepper. It's ready!
5
-------------->
6
Add some tomato puree and reduce the sauce if there's some left over the next day for a delicious tomato sauce pasta.

Tips & Note

★You can enjoy a stronger tomato flavoured minestrone by reducing the amount of water and increasing the amount of tinned tomatoes.
★Add potatoes, mushrooms, or aubergine - just enjoy whatever vegetables you like.

HOME
JasmineAndAlmond
I’ve got 19 recipes!

JASMINEANDALMOND
Step into my kitchen!
Just sprinkle this vinegar over celery for a refreshing crunchy salad.
Celery, Ume Shiso Seasoning
HOME
A really simple recipe taught to me by my aunt.
Beansprouts, Tinned tuna (in brine, spring water or oil), Soy sauce, Vegetable oil, Salt, Pepper
HOME
I pick wild blackberries near my home every year to make this delicious warming dessert.
Filling, Blackberries, Apples (any variety), Brown sugar, Flour, Crumble mix, Unsalted butter, Salt
HOME
I was taught this by a French friend, it's refreshing but quite filling!
Smoked mackerel fillet, Avocado, Mint leaves, Olive oil or rapeseed oil, Lemon juice, Salt, Pepper, Coriander powder, Long grain rice
HOME
Simple ingredients, simple method for a delicious chicken casserole made in the oven.
Chicken drumsticks, Chicken thighs (on the bone), Onion (large), Garlic, Tinned tomatoes (chopped), Black olives, Capers, Balsamic vinegar, Olive oil, Salt & pepper, Long grain rice (optional)
HOME
A recipe taught to me by my mother-in-law, it really is delicious!
Carrots (large), Onions (large), Tinned tomatoes, Garlic, Stock granules, Olive oil, Salt & pepper
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
Serve with ham or bread to make a trendy brunch.
Shallots, 【To make the pickle vinegar】, Olive oil, White wine vinegar, Sugar, Bay leaves, Black peppercorns, 10% salted water, Oregano, thyme, rosemary, cloves, Cherry tomatoes, Finely sliced garlic, Courgette, Aubergine, Fennel, Celery, Cauliflower, Red pepper, Yellow pepper, Mushrooms, Chilli flakes
yhiranuma
PRO
Healthy with lots of vegetables!
Cooked tinned artichoke hearts , Onion, Courgette, Red and yellow peppers, Cherry tomatoes, [A], Olive oil, Finely chopped garlic, Crushed chilli, [B], Anchovy fillets in oil, Capers, Olives, Bayleaf, White wine, [C], Balsami vinegar, Soy sauce, Mirin, Salt & pepper
Yukiko
PRO
The kick of chilli goes well with the okra.
Okra, Linguine, Garlic, Olive oil, Salt, Chilli
Mizue
PRO
You can easily eat the whole cabbage!
Pointed cabbage, White wine, Garlic, Dried chilli, Single cream, Anchovy fillets, Capers (with vinegar), White wine vinegar, Salt & pepper, Olive oil
KitchenCIB
HOME

All New Recipes

Risotto doesn't always have to be the star of dinner. Risotto can serve as a great bed for another dish which it does in episode 106 of POV Italian Cooking where I make a simple Beef Tomato Risotto. This risotto serves as the bed upon which Beef Osso Buco will rest in the next episode (#107).
 
It can be difficult to make a perfect hard-boiled egg that has a creamy yolk and tender white. Overcooking a hard-boiled egg, which is easy to do, results in a chalky and sometimes greenish yolk, a rubbery egg white and a slightly sulfuric taste. In this video I demonstrate how I use my sous vide t
 
Every culture around the world has some type of flatbread that dates back to the oldest recorded history. One popular flatbread with a Naan which was first recorded by an Indian poet back in 1300 AD. Naan is traditionally made in a tandoor oven with very high heat. You can make a homemade version
 
Traditional humus is made from garbanzo beans (also called chickpeas), tahini, extra virgin olive oil, garlic, lemon juice, salt and other flavorful ingredients. This outstanding spread dates back to Egypt in the 13th century and remains a popular Middle Eastern and Mediterranean cuisine. See how
 
Even a chimp could make this...probably!
Chicken (thigh or breast), Onion, Spring onion, Eggs, Chicken stock cube, Hot water, Sugar, Soy sauce, Mirin, Chilli pepper powder
cookbuzz
PRO
Tinned cod roe is not used that much in the UK but here I'll show you how to make a delicious rice dish. You can also use it in a pasta sauce.
Pressed cod roe tin, Egg, Spring onion, Salt & pepper, Fish sauce (or soy sauce), Vegetable oil, Cooked rice, Chilli oil
cookbuzz
PRO