Whatever is in your Kitchen Minestrone

By Aileen Cox Blundell

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

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Whatever is in your Kitchen Minestrone

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Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Servings: 4 Adults & Children

(Hover over # to adjust)

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The most versatile minestrone soup recipe ever! Baby led weaning minestrone soup made with anything you have in your kitchen! Baby led weaning dinner idea.

Ingredients

• 8 tablespoons olive oil
• 2 large white onions
• 6 cloves garlic
• 2 tins chopped tomatoes
• 5 tablespoons tomato puree
• 1 carton pasata
• 6 large plum tomatoes
• 5 tablespoons tomato puree
• 2 tins chopped tomatoes
• 6 large tomatoes or 24 cherry tomatoes
• 2 litres vegetable stock or water
• 200 g pasta shells
• 2 bay leaves
• 2 sprigs fresh thyme leaves optional
• Black pepper to season
• Choose 4 tins of beans - kidney beans canellini, butter beans or baked beans rinsed under the tap until the sauce is gone.
• For older children serve with a little sprinkle of Parmesan cheese and fresh thyme leaves.

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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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