US
Minestrone soup
Prep and cooking time: 30mins
Complex carb portions, per serving: 1
Freezable
Ingredients
Serves: 4
2 tbsp extra virgin olive oil
1 onion, diced
2 garlic cloves, finely diced or minced
2 carrots, diced
2 celery stalks, sliced
1 x 400g tin chopped tomatoes
2 dried bay leaves
1.2L vegetable stock
2 x 400g tins borlotti (or cannellini) beans, rinsed and drained
2 courgettes, diced
2 handfuls kale, finely sliced
Method
Heat the oil in a large saucepan, over medium heat. Fry the onion, garlic, carrots, and celery, until softened.
Add the tinned tomatoes, bay leaves and stock, and simmer for 15mins.
Add the beans, courgettes, and kale, and season with salt and pepper. Reduce heat and continue to simmer for 10mins, or until the courgettes and kale have softened slightly.
Ladle the soup into bowls, make sure you distribute the vegetables evenly.
Second Nature special tip
Add any additional leftover vegetables you want to use towards the end of the cooking time. You can also add pancetta or cooked chicken to step 3 for extra flavour and protein.