Here is a brilliantly healthy minestrone soup from my Auntie, Loulla Astin, chef and restaurateur of award winning taverna in Manchester, Kosmos, which I love. I make mine vegan.
Minestrone soup is packed full of veggies and will keep you feeling full for hours. It’s perfect for all the family.
Minestrone soup recipe:
2-3 tbsp olive oil
1 large onion, chopped
2 gloves garlic, chopped
2 large carrots, diced
2 stick celery, diced
1 large courgette, diced
1 large potato, diced
100g (4oz) green beans, Sliced
100g (4oz) green cabbage, shredded
1x 200g can chopped tomatoes
1 tbsp tomato puree
1.5 lit (2.1/2 pint) vegetable (vegan) or chicken stock made with 2 stock cubes (I opt for vegan)
50g (2oz) garden peas
1 x 300g can cannellini beans, drained and rinsed
Freshly ground black pepper and salt
Grated parmesan (I omit)
Heat the oil in a large pot and cook the onion for 2-3 minutes over a medium heat. Add garlic, carrots and celery and cook for 2-3 minutes then add the rest of the vegetables apart from the peas and cannellini beans. Mix in the tomatoes and tomato puree cook for few minutes then add the hot stock, season and bring to the boil. Cover and simmer for 20 minutes or until the vegetables are tender, then add the cannellini beans and garden peas and cook for 10 minutes more. If the soup is thick, add more stock to thin it out, taste and adjust seasoning then sprinkle over some chopped parsley. Delicious.