Serves 2 / Difficulty – Easy / Prep 10 minutes & cooked in 1/2 hour
A simple, yet delicious version of the Italian minestrone soup. Big on flavour and extremely healthy with plenty of veg in your bowl. Serve as below or stir in a tablespoon of tomato puree at the end for a splash of colour if you like. Swap the chicken stock to veg stock if you want a totally vegetarian dish.
Ingredients
Extra virgin olive oil
Onion, chopped – 1
Carrot, diced – 1
Celery stalk, diced – 1
Potato, diced – 1
Chicken stock – 500ml
Cabbage, sliced – 1/4
Cannellini beans – 200g
Courgette, chopped – 1
Method
Cut the carrot, potato, onion, celery all chopped to the same size (this is so they cook equally).
Take a saucepan and add some olive oil, add the chopped vegetables and cook on a medium heat for about 8 minutes.
Then add the stock, cabbage, cannellini beans and chopped courgette. Then season with salt and white pepper and let it gently bubble for 20 minutes.
Serve with some toasted crusty bread.
