Spicy Minestrone Soup

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Sally Bee’s Spicy Minestrone Soup

Writing for Leeds-based Heart Research UK, Sally Bee describes this as a filling and affordable family soup with a warming winter kick from the added Mums Masala.


1 tablespoon extra-virgin olive oil

1 medium onion, peeled and chopped

2 stalks celery, sliced

1 carrot, diced

1 small courgette, diced

1 garlic clove, peeled and crushed

1 ½ pints chicken stock

2 large tomatoes, seeded and roughly chopped

1 handful spinach, chopped

1 400g can chickpeas or red kidney beans, drained and rinsed

½ cup uncooked pasta

2 tablespoons fresh basil, ripped.


In a large, lidded saucepan, heat the olive oil over medium heat. Add the onion, celery, garlic and carrots and sauté for about five minutes until softened.

Next, add the chicken stock, two tablespoons Mums Masala Universal Base, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce the heat and simmer, covered for 10 minutes.

Finally, add the diced courgettes, cover again and cook for five minutes more.

Remove from heat and stir in the basil and serves immediately.

Andy Rawnsley, chief executive of Aspire, with members of the drama group at Hillside Enterprise Centre in Beeston.

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