Minestrone soup is absolutely one of my favourite soups. The most important ingredient for my recipe, is the Hatcho Miso which replaces beef stock to provide an outstanding depth of flavour.
You can use any veg you prefer, but today I used; chives, leeks, spring onions/scallions, red cabbage and carrots. Use any pasta you like, but I prefer to use broken spaghetti and add it at the start of cooking so that I know when the soup is ready, because the spaghetti is cooked.
My measurements are approximate as I don’t measure anything. The only mistake you can make when cooking is to add too much salt, sugar, spice or sourness. If you are using a stock cube, ensure its dissolved before adding any additional salt.
Minestrone soup ingredients
- 1 cup chopped carrots
- 1 cup chopped red cabbage
- 1 cup chopped leeks
- Half cup chopped spring onions/scallions
- 1 handful chopped chives
- 1 tablespoon olive oil
- 1 veggie stock cube
- 1 bay leaf
- Black and white pepper
- Half teaspoon smoked paprika
- 1 teaspoon Hatcha Miso paste
- Half cup broken spaghetti
- Extra sea salt if needed.
Place pan on medium heat and add olive oil to the pan. Add all ingredients and cover with boiling water. Simmer until pasta is cooked. The soup will thicken slightly from the flour in the pasta. Taste before adding extra salt. If I am making a big pan I will add two stock cubes.
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