Recipes

Hearty Minestrone

This recipe was shared by Jutri, mum to a gorgeous 3-year-old boy. Jutri is from the Netherlands, loves eating healthy, long walks in nature and practices yoga to keep herself in shape. I can’t get enough of her Instagram feed @juutlovesfood – her dishes are always so interesting and colourful, you simply must go and have a look for yourselves!

I’ve made this soup a few times and it has always been a hit with the rest of the family. I usually substitute the pasta rice for yellow lentils for added protein. The soup is tasty, hearty and nutritious and will leave you feeling energized for the rest of the day!

HEARTY MINESTRONE

Ingredients:

  • 1 big red onion, roughly chopped
  • 3 carrots, grated
  • 2 stalks celery, finely chopped
  • 2 medium courgettes, roughly chopped
  • 3 big tomatoes, roughly chopped
  • 2 heaping tbsp tomato paste
  • 1 big bay leaf
  • 2 rosemary sprigs
  • 1 tbsp marjoram
  • 1/2 cup pasta rice
  • 1 1/2 litre vegetable broth
  • 1 can cannellini beans (400 gram)
  • Ground black pepper to taste
  • Celtic sea salt to taste
  • 4 tablespoons of sunflowerseed oil

Preparation:

  • In a big soup pan warm sunflowerseed oil.
  • Add onion, carrots and celery and simmer until onions are translucent.
  • Add courgette, tomatoes, bay leaf, rosemary and marjoram and simmer for 5 minutes.
  • Add broth and tomato paste and bring to a boil. Cook soup on low heat for 15 minutes.
  • Add pasta rice and cook for another 15 minutes.
  • Add cannellini beans, pepper and salt and serve!

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