Minestrone Soup
- Prep
- 15
- Cooking time
- 30
- Serves
- 5
Method
- Heat a large pot over medium heat. Add in the onion, leek and garlic and sauté in Cobram Estate Extra Virgin Olive Oil for 5 minutes until softened.
- Add in carrots and celery and sauté for another 5 minutes.
- Pour in vegetable stock and tinned tomato. Cover and bring to a simmer.
- Add in kidney beans and simmer for 20 minutes, covered.
- Bring to the boil and add in pasta, kale and zucchini. Reduce heat and simmer and 8 minutes uncovered.
- Serve with crusty sourdough bread and extra Cobram Estate Extra Virgin Olive Oil for dipping in.
Recipe thanks to our friend, Balanced Body Nutrition
Ingredients
1 medium brown onion, diced
1 small leek, sliced
3 cloves garlic, finely chopped
2 small carrots, diced
2 celery stalks, diced
4 tablespoons Cobram Estate Robust Extra Virgin Olive Oil, plus extra for serving
1 tin diced tomato
2 litres vegetable stock
1 tin red kidney beans, rinsed and drained
1 zucchini, diced
1 cup tuscan kale, chopped
100g wholemeal or quinoa pasta
