Homemade Italian Minestrone Soup
A hearty Italian minestrone with vegetables, beans and pasta in a rich tomato broth for an easy family dinner.
Simple Vegetable Broth
This simple vegetable broth is a clean, savoury base made with everyday vegetables gently simmered until tender and flavourful. It is practical for weeknight cooking and works well as a light starter, restorative lunch, or base for other soups.
Cook the aromatics first to build sweetness, then simmer low and steady so the broth stays clear and balanced. Serve as-is, or add cooked noodles, grains, or shredded greens to turn it into a more substantial bowl.
Method
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- Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery, and cook for 5–6 minutes until softened.
- Stir in garlic, then add potatoes and carrots and cook for 1 minute.
- Dissolve stock cubes in 1.5 litres boiling water and pour into the pot. Add bay leaf if using.
- Bring to a gentle simmer and cook for 25–30 minutes until potatoes and carrots are tender.
- Season with salt and black pepper to taste, then serve hot as a clear broth or with some vegetables in each bowl.
Ingredients
- 1 tbsp Olive Oil
- 2 medium Potatoes peeled and diced
- 2 Stock Cubes vegetable
- 2 cloves Garlic minced
- 1 Bell Pepper deseeded and chopped
- Black Pepper, to taste
- 1 Bay Leaves optional
- 2 stalks Celery sliced
- 1.5 litres Water boiling
- Salt, to taste
- 2 Carrots peeled and sliced
- 1 medium Onion chopped
Notes
For a clearer broth, simmer gently rather than boiling hard.
Add a splash of lemon juice at the end if you want a brighter finish.
This broth keeps well in the fridge for 3 days and freezes well for batch prep.
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