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Minestrone Soup

A chunky bowl of warming goodness in the form of Minestrone soup always goes down a treat on a cold day and this Italian-inspired recipe is a winner.

Dairy-free
Egg-free
Nut-free
Vegetarian
Prep Time: 10 minutes
Cook Time: 35 minutes
Makes: 4 adult or 12 baby portions
Great for:  Baby Recipes 9-12 Months Toddler Recipes 12-18 Months 18 Months-2 Years Family Recipes Kids 2-4 Years Kids 4+ Years
Suitable for Freezing
Ingredients
½ small onion, finely chopped
½ leek, white part only, washed and finely chopped
1 tbsp vegetable oil
1 medium carrot, peeled and diced
½ celery stalk, diced
100g French beans, cut into 1cm pieces
1 potato, peeled and diced
1 tbsp fresh parsley, finely chopped
1 tbsp tomato puree
1.2 litre unsalted chicken or vegetable stock
3 tbsp frozen peas
50g mini small pasta shapes
Method
  1. Heat the oil in a saucepan and fry the onion and leek for 2 minutes, then add the carrot, celery, French beans, potato and parsley and sauté for 4 minutes.
  2. Stir in the tomato purée and cook for 1 minute.
  3. Pour over the chicken or vegetable stock and simmer, covered, for 20 minutes.
  4. Add the frozen peas and pasta and cook for 5 minutes (check the packet instructions for the cooking time of the pasta.

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