- Lunch
- Main Meal
- Soup
- Dinner
Minestrone soup
- 15 mins
- 40 mins
- Serves 8-10
- Gluten Free Option
- Super Easy
- One Pot
- Kid Friendly
- Oil Free
- Refined Sugar Free
- Nut Free
- Soy Free
- Entertaining
A warming and filling vegetable soup that helps to clean out the fridge!
Ingredients
- 8 cloves garlic, minced
- 8 sage leaves, chopped
- Needles from 2 rosemary sprigs, chopped
- 2 tbsp dried thyme
- 3 carrots. chopped
- 3 celery stalks. chopped
- 1 onion. chopped
- 1 x 400g can whole tomatoes, crushed
- 10 cups homemade vegetable stock
- 3 x 400g cans cannellini beans, drained and rinsed
- ½ bunch parsley, chopped
- Juice of 1 lemon
- 1 bay leaf
- Cracked pepper
- 200g wholemeal rigatoni pasta (or other shapes)
- 1 loaf wholemeal bread
- Optional: additional 1-2 garlic cloves
Directions
- Preheat the oven to 200°c.
- Sauté garlic, sage, rosemary, thyme, carrots, celery, and onion in a non-stick pan over medium-low heat until soft.
- Add crushed tomatoes and cook for 5 minutes.
- Add vegetable stock, cannellini beans, parsley, juice of 1 lemon and bay leaf and bring to a boil. Lower heat and simmer for 15 minutes.
- Add rigatoni pasta to the soup during the last 5-6 minutes. Discard bay leaf and season with cracked pepper.
- Slice the whole grain loaf of bread in half lengthwise. Heat in the oven for 5minutes. Rub a peeled garlic clove over the sliced side to add flavor without adding oil or fat to the bread.
- Pour the soup into bowls and serve with warm sliced bread.
Chef's Tips
- You can also add the fruit or toppings to the blender at step 2 (or 2 tablespoons cocoa) to create different nice cream flavours such as strawberry, peanut or chocolate.
- This tastes just as good as regular ice cream but is super healthy; I love it!
- Best eaten immediately as sadly it does not freeze well once blended.
- This is delicious served on wholemeal pancakes for breakfast!
Dr Jeremy Lanford
