Guest Post by Christine Knight of Brunch with My Baby

A hearty meal meal for cooler nights, this is a recipe I learned from my parents. It’s easy to put together, throwing in basics you’ll already have in the cupboards,plus any other vegetables you have lying around.

This minestrone stew makes enough for 4/5 servings, so it’s great to make on the weekend and reheat throughout the week, or to give to a toddler as the larger pieces make it easier for small hands. And yes, it says “stew” not soup. It started as a soup that I kept adding chunky veggies to, so now it’s more like a stew – which I actually prefer.

Minestrone Stew


  • 2 – 3 cloves garlic
  • 1 onion, diced
  • 1 – 2 spring onions
  • 1 – 2 potatoes
  • 2 carrots
  • 1 tin crushed tomatoes
  • 1/2 container tomato paste
  • 6 cups vegetable stock
  • 1 tin four beans mix
  • 1/2 – 1 cup pasta spirals or elbows
  • 1 tin corn kernels
  • 1 cup frozen peas
  • Directions:

    Brown cloves of garlic, onion and spring onion in a large frying pan.

    Peel and dice potatoes and carrots. Add into frying pan and stir for a few minutes. Add in bean mix and stir.

    Add in crushed tomatoes, tomato paste and vegetable stock. Simmer for 20 – 30 mins, stirring occasionally, until the potatoes start to soften.

    Add in the pasta, corn and peas. Season to taste. Simmer for further 20 – 30 mins, stirring occasionally, until the potatoes are soft enough to eat. Serve with fresh bread.


    Christine Knight is a writer, editor and marketing strategist. She writes for companies such as Google, Birchbox, Ogilvy and on topics including technology, beauty and parenting. She’s the founder of the foodie-parenting website, blogs at, Tweets, Pins and Instagrams about life with her very speedy toddler.


Posted: Wednesday, November 6th, 2013 @ 1:59 pm
Categories: homemade soups, recipes, soup, soup recipes, soups, vegetarian and vegan soups, winter soups.
Tags: , , , , , , , , .
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