Minestrone Soup

PREP

COOK

SERVINGS

6+

This family staple is such a great meal to make in large batches. In the winter months we all take some to work and school too!

INGREDIENTS

Olive oil
2 cloves of garlic, minced
1 red onion, finley chopped
3 large carrots, chopped (about the same size as the beans)
4 sticks of celery, chopped (about the same size as the beans)
4 medium zucchini, chopped (about the same size as the beans)
3 small potato, chopped (about the same size as the beans)
1 x can of cannellini beans, drained
1x can borlotti beans, drained
olive oil
2 teaspoons dried italian herbs
1 bay leaf
2 x 400 g tins of organic tomatoes
1 litre chicken broth OR organic vegetable stock
1 bunch of kale, stems removed and finley chopped
a handful of fresh, finley chopped herbs
Parmesan cheese (optional)

MAKE

Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the garlic, onion, carrots, celery, courgette, leek, oregano and bay stir occasionally and cook over a low heat for about 15 minutes, or until the vegetables have softened.

Add the potato, beans and tomatoes, then pour in the broth.

Cover and bring to the boil, then simmer on low for at least 30 minutes (if i have time i leave it on super low for an hour or two). add extra water if needed.

10 minutes before serving, stir through the kale.

When you're ready to serve, stir through fresh herbs.

Season to taste with sea salt and black pepper, then serve with a grating of Parmesan if you please.

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NOTES

Enjoy x