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Minestrone Soup

Ingredients

  • 110 g (¼ lb) red lentils, rinsed
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 courgette, thinly sliced
  • 1 carrot, thinly sliced
  • 1 red pepper, thinly sliced
  • 110 g (¼ lb) sliced mushrooms
  • 2 tbsp tomato purée
  • 400 g can tomatoes, puréed
  • Dash red grape juice (optional)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 55 g (2 oz) spaghetti, broken
  • 850 ml (1½ pints) vegetable stock
  • Salt & pepper
  • Fresh parsley, chopped (to finish)

Instructions

  1. Sauté onion and garlic in a little olive oil until softened.
  2. Add courgette, carrot, and red pepper; cook 10 minutes, stirring.
  3. Add mushrooms, dried herbs, salt, pepper; cook until mushrooms soften.
  4. Stir in lentils, stock, tomato purée, puréed tomatoes, and grape juice (if using). Bring to boil; reduce heat and simmer 30 minutes.
  5. Add broken spaghetti; simmer 15 minutes until pasta and lentils tender.
  6. Stir in parsley, adjust seasoning, and serve.