Minestrone soup Eastham style!

image If you are expecting a recipe for the ‘proper’ Italian version, you may be disappointed. But bare with….. This might be worth a try! This is my version of a lot of different recipes that have morphed together over time. I’m not sure where I got each bit – it’s been so long.

If you think you recognise it, please let me know and I will link it appropriately but I am pretty confident it’s a mash up.

It is a really simple soup to make and don’t be put off by the list of ingredients, they are mostly store cupboard staples.

I make this in a slow cooker, I can just throw it all in and then pop out, usually for a walk and return to a wonderfully smelling kitchen. image Ingredients

1 glug of olive oil

2 chopped red onions

1 teaspoon of dried thyme

2 or 3 cloves of minced garlic (depends on your taste)

2 or 3 diced carrots (depends on size)

2 sticks of diced celery

1.5 litres of vegetable stock

1 or 2 table spoons of tomatoe purée

1 can of chick peas  (you could use cannelloni beans if you want to make it a bit nearer the Italian version)

1 or 2 bay leaves (depends on taste)

75g of macaroni pasta shapes


1. Add the onions to the heated oil in a pan and sauté for about 5 mins without letting them brown

2. Add the dried thyme to the onions sauté for a couple of minutes

3. Add the carrots, celery and garlic to the onions and sauté for 5 minutes image 4. Add the stock, tomato purée , chick peas and bay leaves to the pan and bring to the boil image 5. Transfer it all to a slow cook and cook on high for about 2/3 hours

6. Add pasta to the slow cooker about 30 minutes before you want to eat

7. Enjoy!