Yields6 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins


 1 clove of garlic, crushed
 1 sprig of rosemary, finely chopped
 1 red onion, finely diced
 2 carrots, finely diced
 2 sticks of celery, finely diced
 1 zucchini, cut in half lengthways then finely sliced
 1 leek, cut in half lengthways then finely sliced
 1 large potato, cut into dice sized cubes
 400 g tin of cannellini beans
 extra virgin olive oil
 ½ tsp dried oregano
 1 fresh bay leaf
 800 g tins of plum tomatoes
 1 l vegetable stock
 3 large silverbeet leaves torn into small pieces
 100 g wholemeal pasta
 1 tsp homemade pesto per bowl (or store bought)

1

Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the garlic, onion, carrots, celery, zucchini, leek, rosemary, oregano and bay leaf and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

2

Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a wooden spoon.

3

Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through.

4

To check the potato is cooked, pierce a chunk of it with a fork. If it pierces easily, it’s cooked.

5

Add pasta to the saucepan and cook for a further 10 minutes, or until the pasta is al dente.

6

Stir through the silverbeet and allow it to wilt before serving up your soup.

7

Season to taste with sea salt and black pepper, serve into bowls along with a teaspoon of pesto. YUM.

DF and LF, GF - use GF pasta




Ingredients

 1 clove of garlic, crushed
 1 sprig of rosemary, finely chopped
 1 red onion, finely diced
 2 carrots, finely diced
 2 sticks of celery, finely diced
 1 zucchini, cut in half lengthways then finely sliced
 1 leek, cut in half lengthways then finely sliced
 1 large potato, cut into dice sized cubes
 400 g tin of cannellini beans
 extra virgin olive oil
 ½ tsp dried oregano
 1 fresh bay leaf
 800 g tins of plum tomatoes
 1 l vegetable stock
 3 large silverbeet leaves torn into small pieces
 100 g wholemeal pasta
 1 tsp homemade pesto per bowl (or store bought)

Directions

1

Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the garlic, onion, carrots, celery, zucchini, leek, rosemary, oregano and bay leaf and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally.

2

Add the potato, cannellini beans and plum tomatoes, then pour in the vegetable stock. Stir well, breaking up the tomatoes with the back of a wooden spoon.

3

Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes, or until the potato is cooked through.

4

To check the potato is cooked, pierce a chunk of it with a fork. If it pierces easily, it’s cooked.

5

Add pasta to the saucepan and cook for a further 10 minutes, or until the pasta is al dente.

6

Stir through the silverbeet and allow it to wilt before serving up your soup.

7

Season to taste with sea salt and black pepper, serve into bowls along with a teaspoon of pesto. YUM.

DF and LF, GF - use GF pasta
Minestrone soup

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