Meatball minestrone soup with cannellini beans, wholemeal pasta,carrots, plum tomatoes and spinach, a hearty soup to warm you up on those chilli days. This is what l call comfort food with minimum effort and basic ingredients.
I think it’s safe to say that Autumn is here, and with it, cooler and shorter days. Not a pretty sight this morning: rainy, windy, dark, gloomy. It has suddenly hit me that this is how most days are going to be from now on. Brrrr!!! Never mind, there is always comfort food to cheer us up, right? And talking about comfort food, don’t you just love a bowl of hot soup on such a cold weather? I definitely do.
This classic Italian soup is hearty, full of goodness and so soothing. And a great way of clearing up the fridge, anything goes in, so not to worry if you don’t have a certain ingredient, it will still be delicious, that’s for sure. A very colourful soup, isn’t it?
Hearty meatball minestone soup, a family favourite that is so full of flavours and healthy.
- 250 g minced beef
- 1/4 onion (finely chopped)
- 1 egg
- 1 tbsp milk
- 1/2 tsp Italian herbs
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs (125 g)
- 500 ml vegetable stock
- 1 can plum tomatoes (400 g)
- 1 can cannellini beans (400 g)
- 1 large red onion
- 5 garlic cloves
- 1 large potato
- 1 tbsp oil
- 1/2 cup wholemeal pasta
- 1 carrot
- 1 cup baby spinach
- 3 bay leaves
- 1 tsp lemon juice
- salt and pepper to taste
- chopped parsley
To make the meatballs, mix the minced beef with the egg, milk, quarter onion, breadcrumbs, Italian herbs, salt and pepper and shape into small(ish) balls. Depending on the size, you should get about 10-15 meatballs.
Heat up the oil in a frying pan and add the meatballs, in batches if needed. Fry on both sides until cooked through, it should take 6-7 minutes on a medium heat.
Remove from the pan and set aside.
In a large pan, heat up the oil and add the red onion chopped finely and fry until transluscent.
Add the carrots and garlic (also chopped finely) and stir for 1-2 minutes.
The plum tomatoes can be added too, you can chop them up a bit if you don't want big chunks.
Stir for a further 2 minutes, then add the vegetable stock, chopped potato, beans, pasta and bay leaves.
Leave to cook on a medium heat until all vegetable are soft and the pasta is cooked through.
Add the meatballs, spinach and herbs, lemon juice and season with salt and pepper to taste.
Leave to cook for 2 more minutes, then turn off the heat.
Garnish with freshly chopped parsley.