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Hearty Minestrone Soup

July 2021 Print
Eagle_Minestrone_recipe.jpg

Ingredients:
2 tablespoons extra virgin olive oil
1 onion, diced
2 cloves of garlic, crushed
2 sticks of celery, diced
2 carrots, diced
1 medium zucchini, finely chopped
2 medium potatoes, peeled and diced
2 bay leaves
1 can of cannellini or butter beans (or ½ cup of dried beans, soaked overnight)
1 x 400g can diced tomatoes
1 cup macaroni or other small pasta
1 cup of kale or spinach leaves
1 cup of savoy cabbage
1 tablespoon fresh basil leaves
½ cup of finely grated parmesan cheese
salt and pepper

Method:
Heat oil in large saucepan. Add onions, garlic, carrot and celery and cook for 2-3 minutes. Add bay leaves, beans, potatoes and tomatoes (with juice). Cover with water and bring to the boil. Add pasta and simmer for 25 minutes. Shred cabbage, kale/spinach and basil, add to soup and simmer a further 20 minutes. Season with salt and pepper. Serve in bowls with parmesan cheese, a drizzle of olive oil, and fresh crusty bread on the side. Omit parmesan to make dish vegan.

Eagle_Minestrone_recipe.jpg