An tasty winter warmer or weekday lunch, this hearty minestrone soup is full of flavour and nutrition.
I stumbled across this recipe whilst looking for a new “fridge soup”. Being a busy mum, I find it hard to prioritise time making three healthy meals a day, instead of just grabbing something quick. This recipe takes barely any time to make and is so good for you! You can eat it chunky or blended and with or without cheese (topped with parmesan is my fave!).
Minestrone Soup Recipe
Olive oil
2 x cloves of garlic (measure with your heart)
2 x medium onions
2 x sticks of celery
4 x carrots
2 x courgettes
1 x large leek
1 x medium sweet potato
1 x can of chopped or plum tomatoes
1 x can of borlotti beans
2 x tablespoons of tomato puree
1 x chicken or vegetable stock cube (or homemade stock)
Water
Optional
Kale
Parmesan cheese
Recipe
- Chop all of your vegetables into small cubes.
- Sauté onions for a few minutes until soft.
- Add the rest of the vegetables, along with the borlotti beans, tomato puree and plum tomatoes.
- Once vegetables are all mixed, add the liquid stock and bring to the boil.
- Reduce to a simmer and cover for around 30 minutes until all vegetables are soft.
- Whilst the soup is cooking, finely chop some kale and grate parmesan cheese.
- Now that the vegetables are cooked, you can blend the soup smooth or enjoy it with the texture.
- Serve with a sprinkling of kale and parmesan on top, fresh bread on the side. Add salt and pepper to taste.
Options:
I like to add a bit of spice and extra immunity boost to my soups and always include a teaspoon of turmeric, and dash of paprika and chilli and a good amount of freshly cracked black pepper.