Minestrone soup is a typically Italian dish. Originally it was made up to use the leftover vegetables, so you, too, can use whatever vegetables you have at home. For this recipe, I also used pasta, but you can add beans or peas instead.


400g tin chopped tomato
100g thin spaghetti
1l hot vegetable stock
1 medium yellow onion, chopped
2 carrots, chopped
2 potatoes, peeled and cubed
1 zucchini, washed and cubed
4 garlic cloves, minced
salt and pepper to taste
2 tsp olive oil

1. Warm up the oil and add the chopped onion and carrot and cook, stirring often, about 5 minutes. Add the garlic and stir everything.
2. Add the vegetable stock, the potatoes and zucchini and bring them to the boil. Sprinkle salt and pepper to taste. Then add the spaghetti and the tomatoes and cook for another 5 minutes, or until pasta is done.

3. Serve in bowls and drizzle some olive oil.