Food by Barbara Northwood

Minestrone soup for kids

Dec 06 01:47pm

Serves
Makes 7 cups

Ingredients

1 tblsp olive oil
1 leek, thinly sliced
1 clove garlic, crushed
2 bacon rashers, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
1 medium potato, finely chopped
1 zucchini, finely chopped
400g can chopped tomatoes
3 cups vegetable stock
2 cups water
1/2 cup mini pasta shapes

Method

1 Heat oil in a large pan. Add leek, garlic and bacon and cook, stirring over a low heat, for about 5 minutes, or until leek is soft. Add celery, carrot and potato and cook, stirring, for 3 minutes.

2 Stir in chopped zucchini, tomatoes, vegetable stock and water. Bring to boil, then add mini pasta shapes. Boil, uncovered, for 12 minutes, or until pasta is tender.

3 Serve soup in bowls.

Hint: Soup can be made up to 2 days ahead. Keep covered in refrigerator. It will thicken on standing, so add a little water when reheating. Soup can also be frozen for up to 2 months.

6 Comments Report Abuse

1. lily.heartness - Aug 29 01:22pm

This doesn't sound too bad for kids I guess. If I weere gonna eat it as an adult I would add some herbs and a bit of heat for added flavour.

2. jakemoody5 - Sep 07 09:36pm

my kids have most foods and they eat it all if not they miss out for that meal until the next day. i was brought that way and i am doing the same for them.