Minestrone with San Remo Tomato and Basil Sauce
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prep time15minuti
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cook time30minuti
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serves5people
Ingredients
Method
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Heat olive oil in a large saucepan over medium to high heat and add pancetta and stir occasionally.
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Add celery and zucchini and stir to coat in the oil.
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Add San Remo Pasta Sauce, stock, water, smoked paprika, cannellini beans, potatoes and bring to the boil.
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Turn down to a simmer and cook for 25 minutes.
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Add spinach and pasta to the pot and cook for 8 minutes. Season with salt and pepper.
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Finish with freshly grated parmesan.
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Serve and enjoy with family and friends!
Frequently Asked Questions
What makes minestrone soup different from other vegetable soup recipes?
Minestrone soup stands out from typical vegetable soup recipes because it includes pasta, beans, and a rich tomato-based sauce—like the San Remo sauce in this version—which adds depth and heartiness to the dish.
Can I customize minestrone with sauce based on what vegetables I have?
Yes, minestrone with sauce is highly versatile. You can easily swap in seasonal or leftover vegetables, such as zucchini, green beans, or sweet potato, making it a flexible and practical vegetable soup recipe.
Is minestrone soup suitable for a vegetarian or vegan diet?
Absolutely! This minestrone soup can be made vegetarian or vegan by using vegetable stock and ensuring the San Remo sauce and pasta are plant-based. It’s a wholesome, nutrient-rich option that fits a variety of diets.
How can I store and reheat leftover minestrone with sauce?
Leftover minestrone with sauce can be stored in the fridge for up to 3 days. Reheat it gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the consistency.
