Quick & Easy Minestrone Soup
When i was living in London my Sunday ritual was to cook up a big batch of soup to meal prep for the week. One of my favourites is this veggie loaded minestrone soup. If you struggle to eat your five serves of vegetables a day this soup is a great meal to help you increase your intake. It warms the soul and is super easy to whip up.
Ingredients
2x carrots
1/2 onion
2x celery sticks
5x florets of broccoli (I then cut the florets into smaller bite size pieces)
5x florets of cauliflower (cut the florets into smaller bite size pieces)
Half a large red capsicum
3x kale leaves (rinsed then chop the stem out, then chop leaves into chunks)
1x can cannelloni beans
1x can diced tomato
4x cups vegetable stock
2x cups water
1 tablespoon extra virgin olive oil
Chilli flakes to taste (i like my soup spicy)
1/4 teaspoon dried thyme
1/2 teaspoon mixed herbs
3 bay leaves
Salt and pepper to taste
1 large clove of garlic chopped
Small handful of chopped parsley
Method
Chop onion, carrot, zucchini, celery and capsicum into medium chunks.
Chop 5 florets of broccoli, then halve them into bite size pieces. Repeat this step with your cauliflower.
Add extra virgin olive oil to the saucepan on a medium heat, add onion and garlic. Once onion turns translucent, add all chopped vegetables (except cauliflower and kale). Simmer vegetables for 2-3 minutes whilst stirring occasionally.
Sprinkle salt and pepper.
Add 1x can diced tomato. Add dried thyme, bay leaves and mixed herbs. Let simmer for another 2 minutes then add 2x cups vegetable stock.
Add parsley and chilli flakes to preference of heat
Rinse your kale and remove the stem from each leaf. Chop your kale leaves into medium size pieces.
Strain can of cannelloni beans to rinse off the residue.
Add 2x cups vegetable stock, kale and cannelloni beans to your pot.
Let simmer and add 2 cups of water as needed. Occasionally stir through your soup.
Cook until cannelloni beans are soft.