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MINESTRONE SOUP

What’s better than a hearty bowl of vegetable soup to welcome in the Autumn and Winter months?

Especially a good ole minestrone jam packed with kidney beans and veggies like kale and courgette to butternut squash and potatoes.

Load up a bowl with this nutrient rich, veggie dense stew, and you’ll be super powered up to fight off any colds and flus lurking around.

It’s a very hearty and filling recipe. And to be honest, it’s more of a stew than a soup. Eitherway, I know you’ll love it.  

INGREDIENTS

  • 2 medium carrots diced
  • 1 medium onion chopped
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 6 cups vegetable stock
  • 2½ cups diced potatoes
  • 2½ cups diced butternut squash
  • 1 courgette chopped
  • 14.5 oz tin diced tomatoes
  • 2½ tsp fresh rosemary or oregano chopped (or 1 tsp dried)
  • 2½ tsp fresh thyme chopped (or 1 tsp dried)
  • 2 bay leaves
  • Salt & black pepper
  • 2/3 cups dry buckwheat or brown rice pasta
  • 2 cups kale chopped
  • 14.5 oz tin red or white kidney beans drained/rinsed
  • Shredded parmesan cheese to garnish (optional)

INSTRUCTIONS

  • Heat olive oil in a large pan over medium-high heat
  • Add onions and carrots, saute 3 mins
  • Add garlic, saute 1 min
  • Add stock, potatoes, squash, courgette, tomatoes, rosemary, thyme, bay leaves
  • Season with salt and pepper
  • Bring to the boil
  • Stir in the pasta
  • Cover, reduce heat to medium low
  • Simmer until veggies nearly tender (approx 15 mins)
  • Stir in kale and kidney beans
  • Cook until kale is tender (approx 5 mins)
  • Remove bay leaves
  • Serve warm with parmesan cheese
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