Minestrone soup is an Italian favourite and with the nutritional punch it packs, that’s no surprise. Full of beans and green vegetables, it makes a super lunch for kids and adults.
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves, roughly chopped
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 2 medium courgettes, diced
- 1 large tin of chopped tomatoes
- 1 tbsp fresh basil
- Freshly ground black pepper
- 1 large tin of cannellini beans, drained & rinsed
- ¼ green cabbage, chopped
- 1 tbsp of parmesan cheese
Method: How to make Healthy minestrone soup
1
Heat the oil in a large saucepan over a medium heat. Add the chopped onion and garlic and gently fry, without browning, for 2-3 minutes. Add the carrots, celery and courgettes and cook for a further 4-5 minutes.
2
Stir in the tomatoes. Fill the tomato can with water twice and mix into the vegetables along with the chopped basil. Season with black pepper and allow the soup to simmer gently for 30 minutes.
3
Add the drained cannellini beans and the chopped cabbage, and simmer gently for a further 30 minutes.
4
Sprinkle with grated Parmesan before serving.
