MINESTRONE SOUP
Here is my Minestrone Soup – full of goodness. It is also great to freeze.
It takes about 40 minutes to make a big pot. There are no definitive measurements, the quantities are up to you in terms of vegetables. I like garlic and onion, so I use lots!!
Ingredients: Olive oil, onion, garlic, carrots, celery, courgette, two tins cherry tomatoes, chicken stock, two cartons of organic cannellini beans (drained and rinsed), salt, pepper, oregano, spinach and basil. I shred the spinach and add it uncooked to the bowl, the ladle the hot soup over the top, this softens it but does not overcook it, thereby allowing you to benefit from its nutrients.
Cannellini beans are a great source of protein and fibre. Oregano is a rich source of Vitamin K.
If you want it to be vegetarian use a good quality vegetable stock instead and you can add some quinoa for a protein boost. Put the quinoa in with the beans and allow it to cook for approx 20 minutes. You might need to add some more stock or water as the quinoa will thicken the soup as is absorbs the liquid.
I also included a photo of the great CD I was listening to whilst chopping and cooking !!!
