Delicious and satisfying minestrone soup
Posted by Marie-Eve Maitland on 10th Jan 2017
I love to share my favourite healthy recipes and this one is a winner. The best recipes are made with real, wholefood ingredients. Homemade have never tasted so good.
Ingredients
(4 generous servings)
- 1 tablespoon coconut oil or butter
- 2 red onions, roughly chopped
- 2-3 garlic cloves, chopped
- 2 celery sticks, roughly chopped
- 750ml bone broth or good quality vegetable stock
- 400g tin chopped tomatoes
- 1 bay leaf
- 2 carrots, roughly chopped
- 2 large potatoes, cut into 1.5cm cubes
- Handful of green beans, cut into 3cm pieces
- 100g dried pasta
- 400g tin of red kidney beans (or white bean, cannelloni, chickpeas)
- 300g frozen peas Himalayan salt Fresh black pepper
- To serve 10-15g fresh parsley, chopped
- Plenty of fresh, organic Parmesan, grated
Directions
- In a large pan, heat the oil/butter and gently fry the onions, garlic and celery (do not brown)
- Add the stock (or broth), tinned tomatoes, bay leaf, carrot, potatoes, green beans and let simmer for 10 minutes
- Follow with the pasta, cook for 10-15 minutes and add the drained (and rinsed) beans & frozen peas for the last 2-3 minutes. Add more water if you feel the soup is too thick
- Season to taste and serve with lots of fresh parsley & Parmesan.