Minestrone Soup

Minestrone Soup Recipe

By Kelly Published: Jun 24, 2013

• Yield: 3 litres (6 Servings)
• Prep: 15 mins
• Cook: 30 mins
• Ready In: 45 mins

Minestrone soup is a great way to pack in vegetables and fibre! It is also a perfect meatLESS Monday dish! [recipe]

Ingredients

• 2 tablespoons canola oil
• 1 large onion diced
• 4 cloves garlic crushed
• 2 stalks celery (with leaves) thinly sliced
• 1 large carrot grated
• 1 cup green beans frozen or fresh
• 1 cup frozen corn
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 can chopped tomatoes
• 1 tablespoon tomato paste
• 6 cups vegetable stock (made to directions)
• 1 can mixed beans (including kidney beans)
• 1 cup whole-wheat macaroni
• 2 tablespoons grated Parmesan cheese optional

Instructions

1. Heat the oil in a large pot over a medium to high heat. Add the chopped onion and cook for 5 minutes. Add the garlic and cook for a further 30 seconds.
   
2. Add the celery and carrot, cooking for 5 minutes or until they begin to soften.
   
3. Stir in the green beans and corn, add the herbs with salt and pepper to taste and cook for 3 minutes.
   
4. Add the tomatoes and the stock to the pot and bring the ingredients to the boil. Once boiling, reduce the heat and allow to simmer for 10 minutes.
   
5. Stir in the canned beans and the pasta, cooking for a further 10 minutes until all the vegetables are tender.
   
6. Top with a sprinkle of Parmesan cheese if you wish.
   
7. Serve with a slice of low Gi, whole-wheat bread. Try the Sasko lindseed loaf!
   

• Course: Main
• Skill Level: Easy