This classic minestrone soup is my go to in the cooler months, packed with vegetables for added nutritional benefits to help see you through the flu season.
1 onion, diced
2 garlic cloves crushed
1 large carrot, diced
2 celery sticks, diced
1/2 zucchini, diced
3 table spoons tomato paste
1 tin can crushed tomatoes
5 cups of vegetable stock
1 tin cannelloni beans or 4 bean mix, rinsed & drained
1 heaped tablespoon mix Italian herbs or a few teaspoons each of rosemary, parsley, basil
1/2 tsp chilli flakes
2 handfuls shredded kale leaves
Dice onion and crush garlic cloves. Heat a large pot and add a tablespoon of olive oil before frying off the onion and garlic until softened and lightly browned.
Whilst onion is frying off chop carrot and celery. Throw vegetables in and lightly fry off with the onion for another 3 minutes. Add Herbs and chilli flakes, fry off for a minute then add the tomato paste, tin tomatoes, stock and season well. Simmer for 30 mins and stir occasionally.
Toss in the diced zucchini and beans, simmer for another 10 minutes. Shred the Kale and throw into minestrone mix for another 5 minutes or until leaves are soft.
Serve with a crunchy loaf of sough dough and enjoy!