Minestrone soup

This is one of my favourite soups, perfect for the cold autumn weather. It is packed with vegetables and is a super low carb meal (I left out the pasta which is usually used). You can use any veg left in your fridge, just chuck it all in!

Ingredients:

  • 2 white onions, chopped
  • 5 cloves garlic, chopped
  • 2 leeks, chopped
  • 2 potatoes, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 courgette, chopped
  • 1 can cannellini beans
  • A handful of pre cooked pasta (if using)
  • 1 can chopped tomatoes (I prefer plum tomatoes)
  • 2 stock cubes mixed into 1L of boiling water
  • 3 tbsp dried mixed herbs/ oregano

Method:

  1. Heat a few tsp olive oil in a large pan.
  2. Add the onion and garlic and fry on a low heat for about 5 minutes until soft.
  3. Add the leeks, potatoes and carrots. Season. Fry for a further 5 minutes.
  4. Add the chopped tomatoes to the pan along with the courgette, beans, 1L stock and mixed herbs.
  5. Cook with the lid on for about 15- 20 minutes on a low heat until soft.
  6. At this point see the consistency of the soup. I usually add a little more stock and water if it is too thick.
  7. Season with salt and pepper.
  8. Serve with bread.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s