Baby Friendly Minestrone Soup

By Aileen Cox Blundell

One of the most important parts of baby led weaning is cooking and cutting food properly. Especially harder vegetables like carrots and celery. For smaller babies, the vegetables should be squashable between your finger and thumb after being cooked. In this minestrone soup, I cut the veggies into spears so that I can separate them from the broth when I serve them to babies. This allows your baby to hold the veggies and feed himself. You can also put the healthy broth into a sippy cup.

Don’t worry, parents and older children can eat this soup the traditional way, with a spoon. I’m all about one meal for everyone and it’s actually pretty easy to make most meals baby friendly. It’s all about how you cook and serve it. If you’re new to baby led weaning, here are some tips for starting.

This veggie minestrone soup can be made ahead and keep in the refrigerator or freezer; however, you may want to cook the veggies and pasta slightly more firm. They will soak up some of the juices and soften during defrosting and reheating. Just be sure to test the texture before serving to babies.

All of the ingredients in this recipe are from the Dunnes Stores Everyday Savers Range, from all of the veggies to tinned tomatoes, beans and herbs! If you are looking for freezer fillers then this is the one for you! Totally inexpensive and super good value too. 100% win/win.

More baby led weaning soup ideas:

Amazing Orange Vegetable Soup

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A Wholesome Vegetable Soup packed with vitamins & minerals.

Beetroot and Ginger Love Soup

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Healthy beetroot and ginger soup for baby led weaning and toddlers.

Chicken Noodle Soup

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This chicken noodle soup is perfect for warming little tummies.

Curried Carrot and Coconut Soup

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A yummy sippy cup soup that is a great lunch recipe for blw.

Baby Friendly Minestrone Soup

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Prep: 10 minutes minutes

Cook: 50 minutes minutes

Total: 1 hour hour

Servings: 4 Adults & Children

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Warm Baby Led Weaning friendly veggie minestrone soup. Cutting veggies correctly for babies is the key to making this soup baby friendly!

Ingredients

• • 60ml 1/4 cup olive oil
  • 1 large onion finely diced
  • 4 cloves garlic crushed
  • 60ml olive oil
• Cut all vegetables into spears
• • 2 large carrots
  • 1 courgette
  • 1 stick celery
  • 6 sprigs fresh thyme leaves
  • 1 heaped teaspoon English mustard
  • 4 tablespoons tomato puree
  • 1 400g tin tomatoes
  • 1.5ltrs water
  • 2 x 400g tin butter beans
  • 250g 2 1/2 cups Fussili or Macaroni Pasta Shells
  • Black pepper to season
  • 6 large tomatoes
• • Fresh thyme leaves
  • Parmesan (for smaller babies use a grated goat cheese as it is
  • lower in salt)
  • Bread toasted

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Method

• Heat the oil in a large pot, then gently fry the onion until it turns translucent. Add the garlic and cook for an extra minute.
• Add the vegetable spears and stir fry until they start to soften slightly, then add the thyme leaves, mustard, tomato puree, tomatoes and water and stir well until it is completely combined.
• Bring to a bubble, then place a lid on the pot and simmer for about 30 minutes.
• Add the butterbeans and pasta, then season with a little pepper. Cover again with the lid and cook until the pasta is almost cooked (about 10 minutes)
• Add the tomatoes last and cook for a further 10 minutes until they are soft.
• Serve the soup warm with a sprinkle of basil leaves and a sprinkle of parmesan or goat cheese and a side of bread.

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Recipe Notes & Tips

For smaller babies, the vegetables should be squashable between your finger and thumb. Place a few veggies on your babies tray or plate and let them drink the soup from a sippy cup.

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