45 minEasy

45 minServes 5Easy

Minestrone Soup

Name: Minestrone Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Ingredients: 120 g Squash, summer, yellow, includes skin, raw; 120 g Carrots, baby, raw; 80 g Celery, American Green, stalk, raw; 8 g Garlic, raw; 400 g Tomatoes, crushed, canned; 1200 g Soup, vegetable with beef broth, canned, condensed; 200 g Squash, summer, green, zucchini, includes skin, raw; 240 g Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed; 60 g Mustard spinach, (tendergreen), raw; 20 g Oil, olive, extra virgin

A hearty Italian vegetable soup with cannellini beans, pasta, zucchini, carrot and spinach in a rich tomato broth. Thick, filling and packed with goodness — perfect for batch cooking.

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Prep

15m

Cook

30m

Diff.

Eas

Serves

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Ingredients

Squash, summer, yellow, includes skin, raw

1 medium, diced

120 g

Carrots, baby, raw

2 medium, diced

120 g

Celery, American Green, stalk, raw

2 stalks, sliced

80 g

Garlic, raw

2 cloves

8 g

Tomatoes, crushed, canned

1 can

400 g

Soup, vegetable with beef broth, canned, condensed

5 cups

1200 g

Squash, summer, green, zucchini, includes skin, raw

1–2 zucchini, diced

200 g

Chickpeas (garbanzo beans, bengal gram), canned, sodium added, drained and rinsed

1 can cannellini beans

240 g

Mustard spinach, (tendergreen), raw

handful

60 g

Oil, olive, extra virgin

2 tablespoons

20 g

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Instructions

Heat olive oil in a large pot over medium heat. Add the onion, carrot and celery. Cook for 6–7 minutes until softened.

Add garlic and cook for 1 minute.

Add the crushed tomatoes, vegetable stock, and a bay leaf. Season with salt and pepper.

Bring to the boil then add the pasta and zucchini.

Simmer for 10–12 minutes until the pasta and vegetables are tender.

Stir in the drained cannellini beans and spinach. Cook for 2 more minutes until the spinach wilts.

Taste and adjust seasoning. Serve with crusty bread and a drizzle of olive oil.

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