Minestrone
Prep 15m | Total 90m to 4h | Serves 6+
This fulfilling, minestrone soup is not only a simple recipe that can be made ahead, it is also packed with fibre, vitamins and minerals. The addition of chicken broth along with the beans, gives a good source of protein too.
INGREDIENTS
1 tbsp olive oil
1 brown onion, chopped
3 carrots, chopped
3 large celery sticks, chopped
2 garlic cloves, finely chopped
2 zucchini, quartered lengthways, cut into 5mm pieces
2 tbsp tomato purée
700ml passata
2 bay leaves
1.2 litres broth (beef/ chicken/ vegetable).
400g tin borlotti beans, drained and rinsed
400g tin red kidney beans, drained and rinsed
1 cup of small pasta shells or risoni (or a gluten free alternative)
1 cup (loosely packed) flat-leaf parsley, coarsely chopped
2-3 cups kale, finely shredded
salt and pepper
METHOD
Heat the olive oil in a large pan over a low to medium heat. Add the onion, garlic, carrots and celery, season with a some salt and pepper and cook for about 10 minutes, stirring occasionally until the vegetables have softened slightly.
Add the tomato purée, stir and cook for another 2 minutes.
Tip in the passata and broth. Add the bay leaves. Cover with the lid and bring the soup slowly to the boil. Reduce the heat to a simmer and cook for 10-15 minutes.
Add the beans and zucchini good for at least another 15 minutes. If you have time, you can let this simmer on low for an hour or two, it will make an even better flavour.
pasta and cook for a further 10 minutes, or until the pasta is cooked (gluten free pasta may require more cooking time).
Add the chopped kale and parsley, cover, and cook until wilted, about 3 minutes.
If the soup is too thick, add some hot water or extra broth to reach your preferred consistency.
Season to taste with salt and pepper and drizzle a little olive oil before serving.
RECIPE NOTES
Triple this batch for freezer dinners and hot lunches.
