This is one of those dishes where you can make a huge pot, and serve everyone in your family… not just your baby or toddler. The only difference, is you will want to chop the final product in a blender a bit so it’s still chunky, but easier to eat by your little one. 🙂

I heated olive oil in a large pot. I added finely chopped garlic, finely chopped red onions, and sliced prosciutto. I cooked everything over medium heat, stirring, for 3 minutes, until slightly softened. I then added red and orange bell peppers (finely chopped and seeded), chopped canned tomatoes, and cooked for an additional 2 minutes, stirring. I then stirred in vegetable stock, sliced celery, pinto beans, shredded green leafy cabbage, frozen peas (thawed), and fresh parsley chopped. I seasoned with pepper, brought it to a boil, then lowered the heat and let simmer for 30 mins.

I added dried vermicelli to the pot. I cooked for an additional 10-12 minutes or according to the instructions on the package. If serving the minestrone to everyone, remove from the heat and ladle into serving bowls for the adults, and garnish with freshly grated Parmesan.

For your little one, scoop out some of the minestrone into a blender and chop. Be sure to keep a nice chunky consistency, but now it will be easier for that little mouth to eat all the different flavours. 🙂


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