This simple and hearty vegetarian winter vegetable soup is the perfect winter warmer and is packed with seasonal veg, beans and pasta!
A Minestrone Style Winter Soup.
This vegetarian recipe is one of the soups that I rely on to keep me warm during the long and cold Hungarian winters.
It is the sister recipe to my summer vegetable soup!
It is a recipe that I always make in bulk and then just warm it up when I am in the market for a comforting lunch.
Like many minestrone style soups it features both beans and pasta to keep the belly full too.
It is simple to make too, just 10 minutes chopping vegetables and then you simply let it simmer for 40 or 50 minutes.
You can throw in any root vegetables that you like into this recipe.
I have used celery, celeriac, carrots, parsnip and onion but you should not feel constrained!
I have added pumpkin, sweet potato, swede and turnip in the at various times and they all work out well.
If you do decide to add potatoes you need to make sure that you add waxy potatoes. This is because floury potatoes break down and make a gloopy mess!
As for the pasta you want something 5mm-1cm in length.
If I have found myself short I break up bucatini or spaghetti into short lengths.
Hints and Serving Suggestions.
As far as I am concerned this soup needs nothing else, the pasta and beans make it hearty enough!
My wife disagrees, apparently what’s the point of soup if you can’t have bread?
This recipe is particularly good with soda bread, click on the linky thing for a recipe that I have made and can vouch for!
As with all recipes involving stock you will have to use your taste buds to judge the addition of salt.
I usually have a taste as I put the stock and passata in the pot.
- 200 g Cooked White Beans
- 50 g Butter
- 200 g Carrot
- 200 g Onion
- 200 g Celariac
- 150 g Celery
- 200 g Parsnip
- 100 g Leek
- 4 Garlic Cloves
- 2 Tbsp Balsamic Vinegar
- 500 ml Tomato Passata
- 500 ml Vegetable Stock
- 1 Tsp Dried Thyme
- 1 Tsp Dried Marjoram
- 2 Bay Leaves
- Salt and Pepper to taste
- 75 g Small Soup Pasta
- Cut the celery, celeriac, parsnip, carrot and onion into a 5mm dice.
- Cut the leek into 5mm thick rings.
- Dice the garlic as finely as you can.
- Heat the butter in a large pan over a medium heat.
- Add in the diced carrot, onion, parsnip, celery and celeriac and cook in the butter for 10 minutes stirring occasionally.
- Add in the leek and garlic and cook for 2 minutes.
- Turn the heat up to high and add in the balsamic vinegar and reduce to almost dry.
- Reduce the heat to back to medium.
- Pour in the tomato passata and stock and sprinkle in the thyme, marjoram.
- Drop in the bay leaves and cook for 40 minutes.
- Add in the cooked white beans and pasta s and cook until the pasta is cooked but still a little al dente.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 436mgCarbohydrates: 34gFiber: 7gSugar: 8gProtein: 7g