Blogs from the team

Delicious and satisfying minestrone soup

I love to share my favorite 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

1. In a large pan, heat the oil/butter and gently fry the onions, garlic and celery (do not brown)
2. Add the stock (or broth), tinned tomatoes, bay leaf, carrot, potatoes, green beans and let simmer for 10 minutes
3. 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
4. Season to taste and serve with lots of fresh parsley & Parmesan.

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More About The Author - Marie-Eve Maitland

Marie-Eve Maitland Marie-Eve (pronounced the French way and, yes, you guessed it, Henry's wife) is our kitchen and food-wiz and is behind our healthy recipes and also manages our twitter account (get in touch!).  Having graduated in dietetics in Canada, Marie-Eve is passionate about eating, discovering new foods and leading a healthy lifestyle to make sure she in tip-top shape to look after her little girl, Elodie.Marie-Eve loves cooking (of course), weight training, yoga, walking, matcha green tea and chocolate (amongst other things).

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