Whatever is in your Kitchen Minestrone
A delicious baby-friendly vegetable soup using ingredients you already have! I developed this recipe because most of us are making fewer trips to the grocery store these days. Baby led weaning dinners don’t have to be difficult and this healthy minestrone soup can be made with just about anything you already have in the kitchen.
This soup has a tomato base and it can be made with 4 different sets of ingredients based on what you have in your kitchen:
Option 1
2 tins chopped tomatoes
5 tablespoons tomato puree
Option 2
1 carton passata
Option 3
6 large plum tomatoes
5 tablespoons tomato puree
Option 4
2 tins chopped tomatoes
6 large tomatoes or 24 cherry tomatoes
Then you’ll want to select about 4 of the following vegetables:
- celery
- carrots
- red peppers
- courgettes
- cauliflower
- broccoli
- green beans
- asparagus
When making soup for baby led weaning, you’ll want to make sure that all of the veggies are cut either really small or into thin spears. I like to cut my veggies into spears. That way when I serve this baby led weaning dinner, I can strain the base and serve it in a sippy cup and place the soft veggies on a plate. Spears are a perfect size and shape for little baby hands.
If you make this recipe I would love to know what your little ones think! Please share your photos with me @babyledffeding !
This recipe is sponsored by Dunnes Stores. They are working hard every day to keep their shelves stocked with the cooking essentials you need and fresh produce as it becomes available.
Aileen xoxo
Try these healthy soup ideas.
Baby Friendly Minestrone Soup
Prep time
10 minutes
Cook time
35 minutes
Servings
2 Adults & 2 Children
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
To serve
Fresh thyme leaves
Parmesan (for smaller babies use grated goat cheese as it is
lower in salt)
Bread toasted
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.
Recipe Notes
Small Baby Serving Tip 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.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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