Keep the chills away with this quick and easy vege filled minestrone soup!

Ingredients:
1 tablespoon olive oil
1 onion, diced
1-2 cloves garlic
2 celery stalks, cut into 1cm dice
2 carrots, cut into cm dice
400g can organic diced, peeled tomatoes
1.5 litres (6 cups) liquid (4 cups vege stock, 2 cups water)
2 x 400g tins organic cannellini beans, drained and rinsed
1 cup green beans
2 zucchinis, 1cm dice
1 cup shredded cabbage
¼ cup basil leaves
2 tablespoons parsley
Salt and pepper to taste
Parmesan to finish

Method:

Heat oil in large pot, add garlic and onion; cook for three minutes on medium heat until onion softens. Add celery and carrot; cook for 2 minutes.

Add tinned tomatoes, stock and cannellini beans and simmer for ten minutes or until veges are just cooked.

Add green beans, zucchini and cabbage and cook for a further 5 to 10 minutes. Stir in basil, parsley and salt and pepper.

Sprinkle parmesan cheese on each bowl and serve with crusty sour dough bread.

NB: You can freeze this soup, and it’s great for work lunches or dinners when you’re too tired or busy to cook. Just add a bit of water while defrosting and you’re good to go!

About Kata Farrell