This Minestrone soup recipe is thick, rich and so delicious on a cold day.
I usually make Minestrone from whatever vegetables I have leftover in the refrigerator and the possibilities are really endless when it comes to ingredients.
However, I do have to single out this specific recipe as it caused quite the rave in our household – everyone had seconds and even third helpings. Good thing I normally make double batches when it comes to soups and chowders.
I would have used 2 or 3 fresh Tomatoes if I had any, but did not. Fortunately I always have a couple of tins of Tomatoes, different flavors, chopped, whole etc. You can use whichever you choose, canned or fresh because a Minestrone just won’t be the same without Tomatoes, right ?
2 Onions, chopped
4 t Fresh Garlic, crushed
1 TB Vegetable Oil
1 t Dried Chili Flakes
1 can (410g) Chopped Tomatoes
2 Potatoes, peeled and cubed small
3 Celery Ribs, chopped
3 Carrots, chopped or grated
1 TB Sugar
1/4 cup Tomato Paste
2 TB White Onion Soup Powder
2 liters Water
200 g Spaghetti, broken in smaller pieces ( 6 oz )
1/4 cup Parsley, chopped
1/4 cup Cilantro, leaves, chopped
2 cups Sausages, sliced thinly, your choice
1.) Heat Oil in a large saucepan, with a lid – saute the Onion and garlic until soft.
2.) Add the Chili Flakes, Tomatoes, Potatoes, Celery, Carrots, Sugar and Tomato Paste – stir through.
3.) Dissolve the Soup Powder in the Water and add to the saucepan – bring to the boil.
4.) Add the broken Spaghetti, Parsley and Cilantro – lower heat, cover and simmer 40 – 45 minutes or until the Vegetables are soft.
5.) Just before serving : Fry the Sausage slices in a little Oil for a few minutes – place on paper towels to drain excess oil.
Serve the Minestrone topped with Sausage slices and crusty dinner rolls or freshly baked bread.