Minestrone Soup

A wholesome and hearty family favourite. Incorporate any leftover vegetables you may have in your fridge!

minestrone soup

Ingredients

Serves 8

2 tsp olive oil

1 clove garlic, diced

1 onion, diced

2 carrots, diced

2 sticks celery, diced

1 zucchini, diced

1 small leek, diced

1 small red capsicum, diced

½ tsp dried oregano

1 dried bay leaf

1L vegetable stock

800g tin diced OR crushed tomatoes

1 cup wholemeal pasta

1 x 400g cannellini beans

½ bunch fresh basil

Parmesan cheese to serve

Method

  1. In a large soup pot, add oil, garlic, onion, carrots, celery, zucchini, leek, red capsicum, oregano and bay leaf. Heat on stove over a medium heat and sauté until softened.
  2. Add vegetable stock and tinned tomatoes. Bring to a boil before reducing heat to a simmer. Simmer soup until vegetables are cooked.
  3. In a separate pot, cook pasta based on packet instructions. When al dente, add to soup, along with cannellini beans. Taste, and season with pepper if necessary.
  4. Ladle soup into bowls and sprinkle with fresh basil leaves and parmesan.

Time

Prep time: 10-15 minutes

Cook time: 30 minutes

Good nutrition is essential for the health and wellbeing of young children. We are proud to partner with NAQ Nutrition, the Qld Division of Nutrition Australia, by producing recipes that are healthy, delicious and aligned with the Australian Dietary Guidelines.

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