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MINESTRONE SOUP



MINESTRONE SOUP


🫘 2 tbsp olive oil

🫘 1 onion, diced

🫘 1 carrot, diced

🫘 2 celery stalks, diced

🫘 1 zucchini, diced

🫘 3 garlic cloves, minced

🫘 1 potato, peeled and diced

🫘 1 x 400g tin crushed tomatoes

🫘 2 tbsp tomato paste

🫘 1.5L vegetable or chicken stock

🫘 1 x 420g tin cannellini beans, drained and rinsed

🫘 1 x 420g tin red kidney beans, drained and rinsed

🫘 1 tsp dried oregano

🫘 1 tsp dried basil

🫘 ½ tsp dried thyme

🫘 1 tsp paprika

🫘 1 1/2 tsp salt

🫘 3/4 tsp pepper

🫘 1 cup ditalini pasta

🫘 2 big handfuls baby spinach

🫘 Juice of ½ lemon


Heat oil in a large pot. Add onions and sauté for a few minutes. Add carrot, garlic and celery and stir. After 1 minute add zucchini and potatoes followed by oregano, basil, thyme, paprika, salt and pepper then stir. Add tomato paste, cannellini beans, red kidney beans, crushed tomatoes and chicken stock. Bring to a boil. Cover and simmer on low for 4 hours (in a slow cooker). After 4 hours add pasta, baby spinach and fresh lemon juice. Bring back to a boil. Cover and reduce heat to low. Simmer for 30 minutes or until pasta is cooked through. 

Serve and enjoy..💁🏻‍♀️

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