My Twist on Minestrone Soup

Come along and try my version of minestrone soup! Its a nice easy meal for those colder nights that Is packed with veggies. Save this page for later or download the PDF we ill have linked for you.

Instructions

In a large pot heat olive oil on medium heat until just simmering. Add onion, capsicum, celery, and carrots to the pot and stir regularly until slightly softened, around 5 minutes. Add garlic and continue stirring for a minute.

• Add green beans, zucchini, paprika, chilli (if using), rosemary, salt, and pepper, and mix to combine. Add stock, crushed tomatoes, thyme, bay leaves, and bring to boil. Once boiling drop heat to a simmer and partially close the lid on the pot for 20 minutes.

• If serving immediately after making, start cooking pasta now follow pasta packaging instructions. When the soup has hit 20 minutes add in the kidney beans and cook soup for a further 5 minutes.

• Once the timer has gone off, add in fresh basil and stir for a minute. Taste test and add more salt or pepper if needed. When serving, drizzle extra virgin olive oil into each bowl.

Ingredients:

1 Brown onion diced

4 Cloves of garlic crushed

1 Capsicum diced

1 Zucchini sliced

3 Carrots peeled and diced

3 Sticks of celery diced

1 Can of Kidney beans

1 Can crushed tomatoes

1 Teaspoon dried rosemary

1 Chilli (optional) sliced

2 Sprigs of fresh thyme

1 Cup of green beans diced.

Tips:

Pasta: Adding the pasta in at the end before serving stops it from going soggy but if you’re busy, you can add it in once it is cooked with the stock in step 2 of the recipe. Kidney Beans: If adding the kidney beans only do 1 cup of pasta and 1 cup of stock. Protein: Feel free to add some shredded rotisserie-cooked chicken to the soup to add some extra protein. Add in the vegetables in step 2. Parsley: You can add a handful of parsley with the basil in step 4 (It's just not my thing). Bread: Adding a long-baked sourdough toasted for serving finished it off nicely. Meal Prep: If meal prepping with the soup, separate pasta and add in when cooking each meal. Storing: Store in the fridge for up to 5 days. If wanting to freeze the soup, wait until it cools, and add it to the container leaving a gap at the top for the soup to expand. For best results, avoid adding pasta to frozen options. When unfreezing and serving cook pasta then. Please put the date of the soup made on the jar or containers and use it within 2-3 months. Kidney Beans: If adding the kidney beans only do 1 cup of pasta and add 1 cup of stock.

3 Tablespoons of olive oil

1 Handful of Basil

1.5 Teaspoons of paprika

2 Bay leaves

¼ Spoon salt

¼ Spoon pepper (add more in at end if need be)

7 Cups of vegetable stock or other chosen

1.5-2 Cups elbow pasta depending on how much pasta you would like in it.

Drizzle of olive oil to serve.

Download The Recipe

Kindly, Court