Hearty Minestrone Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 2 sticks of celery, diced
- 2 carrots, diced
- 1 medium zucchini, finely chopped
- 2 medium potatoes, peeled and diced
- 2 bay leaves
- 1 can of cannellini or butter beans (or ½ cup of dried beans, soaked overnight)
- 1 x 400g can diced tomatoes
- 1 cup macaroni or other small pasta
- 1 cup of kale or spinach leaves
- 1 cup of savoy cabbage
- 1 tablespoon fresh basil leaves
- ½ cup of finely grated parmesan cheese
salt and pepper
Method
- Heat oil in large saucepan. Add onions, garlic, carrot and celery and cook for 2-3 minutes.
- Add bay leaves, beans, potatoes and tomatoes (with juice). Cover with water and bring to the boil.
- Add pasta and simmer for 25 minutes.
- Shred cabbage, kale/spinach and basil, add to soup and simmer a further 20 minutes.
- Season with salt and pepper.
- Serve in bowls with parmesan cheese, a drizzle of olive oil, and fresh crusty bread on the side. Omit parmesan to make dish vegan.