Whatever is in your kitchen Minestrone

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. 

Baby Led Feeding Whatevers in your fridge Minestrone Recipe Images Baby Led Feeding Whatevers in your fridge Minestrone Recipe Images5    

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

Baby Led Feeding Whatevers in your fridge Minestrone Recipe Images3

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.

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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

Baby Led Feeding Whatevers in your fridge Minestrone Recipe Images2

The most versatile minestrone soup recipe ever! Baby led weaning minestrone soup made with anything you have in your kitchen! 4 different soup base options. Baby led weaning dinner idea. #babyledweaning #babyfood #babyledfeeding #babyledweaningdinner

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 35 minutes
      • TOTAL TIME
      • 45 minutes
      • SERVES
      • Makes 2 Dinners!

What goes in...

  • 8 tablespoons olive oil
  • 2 large white onions
  • 6 cloves garlic
  • Choose 4 of the following vegetables chopped into chunks: 4 sticks celery, 4 carrots, 3 red peppers, 3 courgettes, 1 cauliflower head cut into florets, 1 medium head broccoli cut into florets, 1 large handful green beans, 200g asparagus.
  • Tomato base options (choose 1):
  • Option 1
  • 2 tins chopped tomatoes
  • 5 tablespoons tomato puree
  • Option 2
  • 1 carton pasata
  • Option 3
  • 6 large plum tomatoes
  • 5 tablespoons tomato puree
  • Option 4
  • 2 tins chopped tomatoes
  • 6 large tomatoes or 24 cherry tomatoes
  • 2 litres vegetable stock or water
  • 200g 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.
  • To serve
  • For older children serve with a little sprinkle of Parmesan cheese and fresh thyme leaves.

How to make it...

  1. Heat the olive oil in a large pot. Roughly chop the onions and fry until they turn translucent. Add the garlic then your chosen 4 vegetables and cook until they start to soften.
  2. Add the remaining ingredients of your choice, stir well then simmer for 25 minutes until the pasta is cooked through and the vegetables are soft.
  3. Serve with a sprinkle of fresh thyme leaves and a sprinkle of parmesan for older children.
  4. Season with salt for adults.

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