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Autumn Vegetable Minestrone

November 19, 2017 By All That I'm Eating 14 Comments

The weather has certainly changed, although I do consider November to technically be in autumn things have started to get much wintrier. With ice in the mornings, digging scarves and hats out of the drawers and the fire blazing it’s definitely the time of year for soup. The more filling and comforting the soup the better and my autumn vegetable minestrone is exactly that; a restorative bowl of loveliness. Filled with six different vegetables including beans to bulk it all out it’s simple, speedy, cheap and delicious.

stirring the vegetable minestrone

Ingredients

You will need (for four hearty bowls):

  • 1 large leek, ends removed, sliced £0.25
  • 3 carrots, peeled and sliced or diced £0.25
  • 2 garlic cloves, peeled and sliced £0.05
  • 2 tbsp olive oil £0.10
  • 1 large handful kale, shredded £0.30
  • 1 mug frozen peas £0.15
  • 2 nuggets frozen chopped spinach £0.15
  • 1 litre hot vegetable stock £0.20
  • 100g orzo (or other small) pasta £0.20
  • 1 tin cannellini beans, drained and rinsed £0.55
  • Salt and pepper £0.02

Total £2.22

autumn vegetables for minestrone soup

Method

Start by getting a large lidded saucepan on a low heat. Add the leek, carrots and garlic along with the oil to the pan and cook on a low-medium heat. Cook with the lid on, stirring from time to time, for 10 minutes.

Increase the heat of the pan slightly and add the kale, frozen peas and spinach. Leave for a minute or two to bring the pan back up to temperature before pouring in the hot stock.

Bring the pan to the boil then add the orzo. Reduce the heat to simmer and cook for six minutes.

Add the beans to the pan along with some salt and pepper and cook for four minutes more.

Check the seasoning before serving.

autumn vegetable minestrone

I love that this minestrone is so full of veg and is really substantial and hearty too. The pasta and cannellini beans really fill you up and because it’s not blended each of the vegetables retains its own texture and flavour. This recipe is a great way of using up all those autumn vegetables in the fridge; you could add diced tomato or pepper for a beautiful hit of red too. It freezes really well so it’s ideal for a bit of batch cooking and when it comes to summer, there’s a delicious summer version to try too!

autumn minestrone full of vegtables

P.S. If you haven’t discovered frozen chopped spinach yet it’s a great freezer staple. I chuck a couple of the nuggets in all sorts of food for extra veg; so convenient!

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Filed Under: Autumn, Beans, Budget Meals, Cabbage, Carrot, Garlic, Kale, Leek, November, Pasta, Pea, Recipes By Month, Seasons, Soup, Spinach, Store Cupboard, Vegan, Vegetables, Vegetarian Tagged With: recipe, soup, vegetables

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Comments

  1. angiesrecipes says

    November 19, 2017 at 18:05

    This is so perfect for cold rainy weather we have over here. Warming, tasty and healthy!

    Reply
  2. Katja says

    November 20, 2017 at 16:13

    I love orzo, especially in soups! Perfect for the colder season 🙂

    Reply
  3. Katerina Delidimou says

    November 21, 2017 at 12:39

    This soup is so packed with flavors! perfect for the season!

    Reply
  4. heather (delicious not gorgeous) says

    November 21, 2017 at 21:51

    it’s still not cool enough for soup for me yet (okay, at least in the afternoons. at night, definitely ready for soup!), but i love how vegetable-centric this sounds! i’ve been making a ton of salads and am feeling a bit bored with all the raw vegetables, so soupy tender ones sound perfect.

    Reply
  5. Dani | salt sugar and i says

    November 22, 2017 at 08:45

    This looks so good for a cold autumnal night!

    Reply
  6. Sammie says

    November 22, 2017 at 10:12

    November here is actually spring, but in my kitchen it’s never too warm for soup and this looks delicious! I’m going to have to give it a go!

    Reply
  7. cheri says

    November 22, 2017 at 19:17

    Love all the veggies you added to your soup, I could eat bowl after bowl of this…..

    Reply
  8. Evelyne CulturEatz says

    November 22, 2017 at 22:00

    Very wintery here as well, this is a perfect soup to counter the cold blues!

    Reply
  9. David says

    November 23, 2017 at 19:27

    Now, all we need in Tucson is some cool weather!

    Reply
  10. grace says

    November 27, 2017 at 17:37

    what a delicious pot of soup! you’ve put so many good ingredients in there, it would really hit the spot on a chilly day!

    Reply
  11. The-FoodTrotter says

    November 27, 2017 at 18:41

    Such an interesting recipe! I’d love to try, I’m currently freezing so a warm and comfy soup will be the best 😮

    Reply
  12. Emma | Bake Then Eat says

    November 28, 2017 at 21:47

    This is the perfect way to beat the wintery onslaught!

    Reply
  13. Monica says

    November 29, 2017 at 22:06

    I just made a pot of black beans. I need to make soup. This looks wonderfully warming.

    Reply
  14. Marcelle/A Little Fish in the Kitchen says

    December 12, 2017 at 06:18

    This looks perfect and I wish I had a bowl of this soup right now, Caroline. Wonderful comfort food!

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

I believe humble food doesn’t have to be hum drum so whether you’ve oodles of onions, superfluous sausages or apples aplenty I hope you enjoy having a look around.

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