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Easiest Minestrone Recipe

Home > Everywhere > Vegetarian | Lunch | Food and Wine | Dinner
by Katrina Black (subscribe)
A Greek-Aussie: love writing, love the outdoors, love my 2 kids, love heavy metal and love life (usually!).
Published June 12th 2013
A delicious wholesome, rustic Italian soupy dish which I've experimented with, succeeding with this version (insofar as working mother limited time, health consciousness, and pleasing to the palette of family and friends are concerned).

For four people (note: all measures are approximate).

5 cups water

3 cups frozen mushrooms

2 large diced potatoes

1.5 cups frozen chopped spinach

1.5 cups frozen green beans (cut into approx. 3 cm pieces - when slightly defrosted)

1 large chopped onion

3 medium carrots chopped

1/2 packet spaghetti (preferably wholemeal) broken in half

1 bio / organic stock cube (any variety)

salt / black pepper to taste

In a pot add all ingredients except spaghetti and boil for 20 minutes.

Then add pasta and continue boiling till pasta is al dente (approx. 10mins). Add salt and pepper.

Let soup sit to cool on stove top for flavours to mingle. And it's ready!

You can refrigerate for about five days, or freeze for longer.

I add a tablespoon or more of olive oil once it's cooked, and serve with parmesan cheese. Enjoy!
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