Minestrone soup is a hearty and nutritious meal that is great for kids. It is a fantastic dish to use up leftover vegetables and can be easily tweaked to suit tastes and to what veggies you have available.
I’ve included six vegetables in this minestrone soup – onion, celery, leek, carrots, peas and tomatoes (technically a fruit). However, I often grate zucchini into it or add some greens such as cabbage or curly kale. My kids love this soup simply because it contains pasta and anything with pasta is a winner in their eyes.
If your kids can be funny about seeing vegetables in their meals then perhaps you could try blending it before adding the beans and pasta. If you are still not convinced then why not try some of my blended soup recipes like this tomato soup.
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Kid Friendly Minestrone Soup
- 1 tbsp Olive Oil
- 1 Onion finely chopped
- 1/2 Large leek finely chopped
- 1/2 tsp Garlic puree
- 1 Celery stick finely chopped
- 1 Large carrot finely diced
- 2 tbsp Tomato puree
- 1 litre (4 cups) Vegetable stock
- 1 can (410g) Crushed Tomatoes
- 1 can (drained) (240g) Cannellini Beans
- 68g (1/2 cup) Small pasta
- 40g (1/4 cup) Peas
- Heat oil in large saucepan ; cook onion, garlic and leak for two minutes. Then add the celery and carrot and saute for 5 mins.
- Add the tomato paste and cook, stirring for 2 mins.
- Add the stock, tomatoes and bring to a boil. Reduce to a simmer, cover and cook for approx 20 mins.
- Add the beans and pasta and cook for a further 10 mins (or to pasta packet instructions.) Add the peas in the last two mins.
- Delicious served with freshly grated parmesan and fresh oregano.