Minestrone Soup with Brussels Sprouts
This minestrone soup with Brussels sprouts is a simple, cosy twist on the classic Italian favourite. It’s packed with vegetables, a light tomato broth, and just enough pasta to make it feel hearty without being heavy. Adding Brussels sprouts gives the soup a slightly nutty flavour and makes it perfect for the colder months, when you want something warm, nourishing, and easy to throw together. It’s a flexible recipe too—use whatever small pasta you have on hand, including gluten-free options.
Serve it with a sprinkle of fresh herbs and a little grated Parmesan for a comforting bowl that works just as well for a quick weeknight dinner as it does for a slow weekend lunch.
Ingredients
Method
- Finely chop the shallots, celery, carrots, and garlic.
- Cut the Brussels sprouts in half.
- Heat a drizzle of olive oil in a saucepan over medium heat.
- Gently cook the shallots, celery, carrots, and garlic for a few minutes until softened.
- Add the oregano, tomato purée, and Brussels sprouts. Stir well to coat everything.
- Pour in the passata and stock, then bring to a gentle boil.
- Add the pasta and stir for the first few minutes to stop it sticking to the bottom of the pan.
- Cook for 10–15 minutes, until the pasta is tender and the Brussels sprouts are cooked through.
- Taste and adjust with salt and pepper if needed.
- Ladle into bowls and scatter over fresh herbs. Serve with a little grated Parmesan, if liked.