With the chill of Winter setting in I find a big bowl of hot and healthy minestrone soup keeps me warm on the cold nights. Jam packed with enough veggies to sink a small ship this classic soup is certainly healthy! It’s also great for freezing and using for work lunches or emergency meals.
Very Vege Minestrone Soup
Credit: angelakay.com.au
Ingredients
- 2 tablespoons coconut or olive oil
- 3 cloves of garlic, crushed
- 1 large brown onion, chopped coarsely
- 1 leek (white part only), sliced
- 4 celery sticks, chopped coarsely
- 3 large carrots, diced
- 1 large potato
- 2 cups green beans cut in half
- 3 large tomatoes
- 500gm jar passata
- 2 tablespoons of vegetable stock paste
- 1.5 litres of water
- 400gm can cannellini beans, rinsed and drained
- ¼ cabbage sliced
- Fresh Parsley and Basil chopped finely to serve
- Grated Parmesan (optional)
- Pepper
Directions
- Heat the oil in a large saucepan over medium heat. Cook the garlic, onion, leek and celery until the onions are clear (you don’t want those to be browned or coloured).
- Add the carrot, potato, tomato, green beans and cook stirring occasionally so nothing sticks for 3-5 minutes. Add the vegetable stock paste, pepper (to taste), passata, 1.5 litres of water and cover.
- Simmer until the vegetables are tender around 30 minutes.
- Remove the lid and add the rinsed cannellini beans and cabbage. Cook for a further 5 minutes to wilt the cabbage and heat the beans.
- If it thickens too much after adding the cabbage just add more water and a tin of tomatoes if necessary.
- Serve with grated Parmesan cheese (optional on top) and enjoy!
This is a great recipe, easy to follow and makes a nice big batch! Plenty of leftovers to freeze and save for later when I’m time poor. Thanks again!