Minestrone Soup
This soup is perfect anytime of the year. It is refreshing in the summer months and warming on a cold winters day. Most kids love is as it is like a pasta dish so most don’t even notice all the healthy veggies. You can change the veggies to your families favourites if you prefer. Add chicken to make it a hearty main meal.
USE GLUTEN FREE PASTA TO MAKE IT GLUTEN FREE
Ingredients
Allergens : Gluten & Lactose Free Methods Included
1 - Courgette
1- Aubergine
50g or so - Kale or cabbage
1 - Onion
4 - Spring Onions
2 stalks - Celery
1 each - Red & Green peppers
2 - Garlic cloves
1 x 400g tin - Butter beans or Cannellini beans
2 x 400g - Chopped tomato tins
2 tbsp - Tomato Paste
1-2 - Chicken or Vegetable Stock Cube
Good handful - Fresh Basil
1 tsp - Black pepper from a mill
2 - Bay leaf
100g - Small pasta like macaroni or break spaghetti up
2 litres - Water
2 tbsp Good Oil like rapeseed (optional)
Parmesan cheese (optional) - to taste
Instructions
1
Getting ready...
You will need - 1 large to medium pot, 1 sharp knife, 1 chopping board, 1 tin opener, 1 wooden spoon or similar and 1 ladle.
2
Cut all the veggies into small cubes.
3
Heat the oil in the pot if using it, if not then skip to step 4.
4
Add the chopped veggies to the pot and cook in the oil for 3 minutes on a high heat stirring all the time.
5
Add the water, chopped tomatoes, tomato paste and stock cube to the pot. If you don't want to use oil then add the water, stock cubes and veggies now.
6
Bring to the boil then simmer for 10 minutes.
7
Add the pasta and the beans and simmer until the pasta is cooked
8
Add the chopped basil then season with the black pepper, taste and serve with crusty bread if happy.
9
You can serve grated parmesan cheese and a drizzle of good oil on top if you like.
Made this yesterday Liam and added 2 chicken breasts cubed, it was so delicious, thank you!