Minestrone soup

In isolation meal

Winter is so cold when it is raining heavily too. Needed soup that’s hearty comforting to keep warm and on top of that lockdown and restriction from going to my usual shopping area as one inconsiderate fellow infected the shopping centre I frequent for my food.

Luckily, I have canned food and some leftover vegetables to make this soup. Got to wait for my sisters to get some food for me. In the meantime, I will be eating canned food for 14 days. Hmm!!! It’s a great opportunity to slim down and time spend with God.

My minestrone soup is loaded with leftover vegetables, leftover peperoni from 2 years ago, herbs, Italian Seasoning and canned beans. I added mini angel hair pasta along with chili pesto my recreated from a few food bloggers instead of tomato paste.

Do the chili pesto in advance. Don’t worry I have the pesto recipe written down for you. There are many variation on google to make chili pesto and different pesto too. The soup is flavourful, hearty, spicy delicious indeed satisfying to sit in my couch isolating with a warm thick blanket next to fireplace. Let’s cook!!!!


250 g canned cannellini, wash and drain
250 g canned butter bean, wash and drain
250 g Bolognese pasta sauce, bought
150 g mini angel hair pasta
120 g arugula
100 g diced peperoni
100 g frozen peas, thawed
2 plum big tomatoes, chopped chucky
2 carrots, cut to bite size
1 L beef stock
3 1/2 c water
1/2 red wine
1 stalk of rosemary, homegrown
2 dried bay leaves, bought
1/2 stalk sage leaves
3 Tbs chili pesto
1 Tbs margarine
1 Tbs garlic minced
Italian Seasoning
tomato sauce (OPT)
black pepper

Chili pesto (OPT)

6 long red chili, seeded cut into bite size
2 small birds eye chili, seeded (OPT)
5 cloves garlic
3 shallots
15 g pine nuts, toasted slightly
30 g parmesan
180 g sundried tomatoes
135ml olive oil
1/4 handful parsley
2 1/2 Tbs brown sugar
1/2 Tbs lemon juice
1-1 1/2 Tsp salt
black pepper


Grana Padano
chili flakes (OPT)


To do in advance chili pesto

Put everything and use only oil 125 ml, salt 1 Tsp first and 1/4 Tsp first black pepper into Nutri bullet and blitz. Do stop and scrape down sides after a few seconds. Taste for saltiness and peppery, if not enough add the remaining salt and black pepper. Once done to your liking, spoon with dry clean spoon to sterilised jar filled with 10 ml of oil.

Store in a sterilised jar make sure it’s lid is tightly secure. This pesto can be stored in fridge for about 1-2 weeks. Mine I had use 1/4 already in 5 days. I put chili pesto in my curry, noodle soup, even had it like jam on toast bread with butter.

Melt margarine in large pot on medium heat, add garlic cook for 30 seconds, add peperoni cook for 4 minutes until brown and oil comes out of it. Next add carrots, tomato, sage, and rosemary cooked for about 10 minutes until carrots are soft a bit. Now add chili pesto, Italian seasoning, two beans and good amount of black pepper cook for about 5 minutes.

Add pasta sauce with 1/2 c water to clean bottle, squirt tomato sauce to thicken soup, bay leaves, stock, water and red wine. Bring to a boil with lid on and on low heat for about 25-30 minutes. Stir and mix well a couple of time in between.

Add cabbage and arugula cook further 20 minutes. Remove lid and stir again a couple of time. Check the seasoning. Add the mini angel hair pasta and peas, simmer on low heat for about 5-7 minutes until pasta is al dente. Remove bay leaves and rosemary stem. Garnish with chili flakes and Grana Padano. Serve immediately with a glass of red wine. Enjoy!!!

Note: You may add fresh beans, you needed to soak overnight or any vegetables of your choice, You may omit chili pesto and just use tomato paste as most recipes do. You may use vegetable stock instead of beef stock. You can omit bird eyes chili and use less long red chili. I added more as I love chili.


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