Hearty Minestrone

16 Sep


The chill of autumn has swooped in out of nowhere and I have found myself rummaging around in my big hearty recipe books… or my bookmarked internet tabs for those meals that are basically the equivalent of a couch, a fire and a cuddly doggie! This dish is exactly that and is so handy because its also a one pot wonder which cuts the dishes to slave away over afterwards.


This is a really basic minestrone but why fix something that’s not broken? It uses mostly store cupboard ingredients and has so much flavor, you will be blown away. It can also be made ahead of time which fits wonderfully into hectic life at the moment. It gives wholesome portions and supplied us with two days worth of dinners which was amazing and really freed up my evening.


Hearty Minestrone

1/2tbsp olive oil

3-4 rindless bacon slices, cubed

3 carrots, peeled and diced

1/2 medium courgette, diced

1/2 red pepper, diced

1/2 green pepper, diced

150g button mushrooms, quartered

1 red onion, diced

3-4 garlic cloves

2 bay leaves

1tsp dried oregano

2 x 400g tin chopped tomatoes

2 cups chicken stock, more if needed

1 x 400g tin chickpeas, drained

1/2-1 cup pasta shapes

parmesan, to serve

  • Heat the oil in a large casserole dish and cook the bacon cubes until lightly browned. Add the carrots, courgettes, peppers, mushrooms, onion, garlic, bay leaves and oregano and cook for 5-10mins over medium heat until softened and smelling delicious.
  • Pop in the chopped tomatoes, chicken stock and chickpeas and season with salt and pepper to taste. Bring to the boil, turn down to a simmer and cook for roughly 30mins.
  • Add the pasta and cook for a further 10mins until al dente. Taste and correct seasoning if necessary and thin with some extra stock or water if it’s too thick.
  • Serve piping hot, but don’t burn your tongue, with lashings of parmesan and some basil leaves.


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