Minestrone Soup
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.
Prep
15m
Cook
30m
Diff.
Eas
Serves
5
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Ingredients
Spinach, raw
handful
Oil, olive, extra light
2 tablespoons
Onions, yellow, raw
1 medium, diced
Carrots, raw
2 medium, diced
Celery, raw
2 stalks, sliced
Garlic, raw
2 cloves
Tomatoes, crushed, canned
1 can
Vegetable broth, ready-to-use
5 cups
Zucchini, golden, raw
1–2 zucchini, diced
Chickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids
1 can cannellini beans
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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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