Vegetable Minestrone Soup
Vegetable Minestrone Soup
This is one of those easy soups that tastes delicious and is oh-so-healthy. I adore it and I’m about to make a big batch to get me through the week - fabulous for lunch or dinner.
You’ll need:
6 cups of chicken stock (or you can use water)
1 large onion
1 stick of celery, sliced
2 medium carrots, sliced into small pieces
1 leek, washed and sliced
800g can tomatoes
2 tbsp tomato paste
1 tsp dried basil
4 bay leaves
100g small pasta, minestrone or shell
440g can red kidney beans
4 cups of vegetables (shredded cabbage, sliced zucchini, peas, spinach (sliced), broccoli or cauliflower - or whatever you prefer here
100 g mushrooms, sliced
2 tbsp torn basil
2 tbsp finely grated parmesan cheese
How to:
1. In a large saucepan place stock, onion, celery, carrot, leek, tomato paste, basil and bay leaves. bring to the boil, add pasta and simmer for 5 minutes. Remove bay leaves.
2. Add undrained beans, vegetables and mushrooms and simmer or a further 5 minutes. Ladle into bowls and sprinkle with parmesan cheese.
3. Get it into your belly 
if you feel you would like to add some meat, pre cooked chicken slices of breast meat will suit this dish also.
I hope you enjoy the soup. Duncan.
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