I wanted to share this gorgeous minestrone recipe I whipped up yesterday for work lunches. It just requires a few simple ingredients and a bit of chopping time. It makes approximately 4-5 generous servings.
Warming Minestrone Soup
1/2 onion, finely chopped
2 carrots, chopped
1 potato, chopped into small pieces
1 clove of garlic, minced
1 small zucchini, chopped into small pieces
1 can red kidney beans, drained and rinsed
1-540ml can of diced tomatoes
3 cups vegetable stock
1/2 cup soup pasta
1 tbsp dried Herbes de Provence
1 tbsp dried basil/and or basil pesto
1 bay leaf
Salt & Pepper
Soften onion and carrot in olive oil for 5-7 minutes or so.
Once onions are translucent and a lovely colour, add the potato pieces and garlic.
Add in the stock and diced tomatoes. Give a good stir.
Now add in the bay leaf and cook until potatoes and carrots are cooked through.
Add the zucchini and kidney beans, as well as the Herbes de Provence and basil and simmer until zucchini is softened.
Then add the dried pasta and simmered for a further 4 minutes until pasta is tender.
Season with salt and pepper to taste and serve.
If you are cooking this ahead, allow to cool before storing in the fridge.
Let me know if you gave this soup a go!
Thank you so much for reading.