Ingredients
Leftover bolognese sauce, at least a couple of cups or so (If you don't have any, you could make this soup by replacing the bolognese sauce with a couple of cans of chopped tomatoes, some oregano, garlic and chopped lean bacon).
2 sticks celery, chopped
2 medium carrots, chopped
one medium onion, chopped
(or if you have other veg, you can use those instead, this is a flexible recipe! If you don't use celery though, try to add a teaspoon or so of celery salt, it really helps the flavour)
1 pint beef or chicken stock
1 tbs chopped parsley (fresh or frozen, if dried, use 1 heaped teaspoon)
Handful or 2 of mini pasta shapes (or broken spaghetti)
Ground black pepper to taste
Method
I have to say, I rarely serve it at that point though. I like to take a slotted spoon and remove about 1/2 of the meat and vegetables from it and then blitz what's left in the pan with a hand blender before adding the veg back in again. It makes for a thicker, richer soup. If you can spare the syns, stir in some grated parmesan.
Leftover bolognese sauce, at least a couple of cups or so (If you don't have any, you could make this soup by replacing the bolognese sauce with a couple of cans of chopped tomatoes, some oregano, garlic and chopped lean bacon).
2 sticks celery, chopped
2 medium carrots, chopped
one medium onion, chopped
(or if you have other veg, you can use those instead, this is a flexible recipe! If you don't use celery though, try to add a teaspoon or so of celery salt, it really helps the flavour)
1 pint beef or chicken stock
1 tbs chopped parsley (fresh or frozen, if dried, use 1 heaped teaspoon)
Handful or 2 of mini pasta shapes (or broken spaghetti)
Ground black pepper to taste
Method
- Add some Fry Light spray to a large soup pan on a medium heat.
- Add the chopped vegetables and stir fry until they are starting to soften.
- Add your bolognese sauce and the stock (from a cube is fine, and you may need to add more near the end, depending on how thick you like your soup).
- Add chopped parsley and ground black pepper. The stock can be pretty salty so I usually don't add salt. You can taste it at the end and add some if you think it needs it.
- Let it simmer for 15 mins or so, then sprinkle in the pasta shapes.
- Simmer for as long as it takes for the pasta to cook. Your minestrone is now ready!
I have to say, I rarely serve it at that point though. I like to take a slotted spoon and remove about 1/2 of the meat and vegetables from it and then blitz what's left in the pan with a hand blender before adding the veg back in again. It makes for a thicker, richer soup. If you can spare the syns, stir in some grated parmesan.
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