Minestrone is the ultimate comfort soup—wholesome, hearty, and perfect for using up whatever ingredients you have on hand. It’s super versatile and you can swap in any seasonal vegetables or add whatever pasta you’ve got in your kitchen – I used sourdough emmer twists.
I also shredded some leftover chicken for additional protein and to bulk it out, but you can always throw in an extra can of beans. Using bone broth as a base adds extra nourishment, but you can keep it vegetarian by using veggie stock instead. It’s a healthy, satisfying meal for busy days—and so easy to whip up.
A Few Pro Tips:
- For Babies who are spoon-fed: Puree the soup until smooth
- For Baby-Led Weaning (BLW): Offer soft vegetables and beans (squash the beans down) along with shredded chicken. Incorporate the broth in a cup for a small drink.
- For Toddlers: Serve the soup as is, or puree it and mix with pasta for a delicious “pasta sauce” that they’ll love (and top with cheese!)
And let’s not forget the finishing touch! A sprinkle of gremolata adds a burst of freshness that elevates this dish for adults—check out the recipe in our book Toddler to Table for more tasty ideas.
Ingredients & Resources:
- Sourdough Pasta: (Use discount code BOOBTOFOOD for first orders over $99)
- Premade Bone Broth: (Use discount code BOOBTOFOOD for first orders over $99) or make your own here.
This soup isn’t just a meal; it’s an invitation to gather around the table and share the warmth of home-cooked goodness. Enjoy every comforting spoonful!
minestrone soup
Ingredients
- 1 tbsp olive oil
- 1 large onion or 2 leeks, sliced (white and light green parts)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 zucchini, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme (or ½ teaspoon dried thyme)
- 2 bay leaves
- 400 ml canned crushed tomatoes
- 1 Litre chicken bone broth
- 400 grams tin mixed beans, drained and rinsed
- 1 cup cooked pasta (small shapes like ditalini or elbow work best)
- 1-2 cups cooked chicken, shredded optional
- Salt and pepper to taste
optional
- Grated Parmesan and fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the leek, carrots, and celery.
- Cook for 5-7 minutes until the vegetables soften, stirring occasionally.
- Add the minced garlic, thyme, and bay leaves to the pot. Cook for another minute until fragrant.
- Stir in the tinned tomatoes and chicken bone broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes to allow the flavours to meld.
- Stir in the mixed beans, cooked pasta and shredded chicken. Simmer for another 5 minutes to warm everything through.
- Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving. If you like, garnish with grated Parmesan and fresh parsley.
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