Veggie Packed Minestrone Soup
Josh Ball
Rated 5.0 stars by 1 users
Category
Soup
Cuisine
Italian
Servings
5
Prep Time
10 minutes
Cook Time
60 minutes
Here’s something to make long, freezing winter nights more bearable… a warm bowl of Minestrone soup!
Not only hearty and delicious, but you can also customise it however you like, whether adding more veggies for extra nutrients or adding a bit of chicken for additional proteins. If you want something classic, we recommend trying the @singingkathleen recipe!
Find all the veggies you need to create this recipe in our Farmers Pick Box! While you’re at it, don’t forget to stock up on pantry essentials from our Farmers Pick Pantry, now with more than 60 essential items!
Ingredients
- 3 Celery Sticks
- 2 Carrots
- 1 Sweet Potato
- 3 Potatoes
- 1 Zucchini
- 1/4 Cauliflower
- Green beans
- Handful of Spinach
- 2 Tbsp Olive Oil
- 2 Cups Pasta
- 400g Tin of Diced Tomatoes
- 170g Tin of Tomato Paste
- 2 Continental Vegetable Stock Pots (find in the Farmers Pick pantry at 60% off!)
- 2 Tbsp Balsamic Vinegar
- 1 Can of Drained Chickpeas
- Basil, Oregano, Thyme, Rosemary to taste (approx. 2 tsp of each)
- Salt & Pepper
Directions
Prepare all vegetables cutting them into small cubes.
Add potatoes, sweet potatoes and carrots to a large pot with Olive oil, cook for 5 mins to soften.
Add celery, zucchini, tinned tomatoes, tomato paste and stock to the pot.
Bring to a simmer before adding green beans, cauliflower and chickpeas.
Add your favourite herbs, basil, oregano, thyme, rosemary to taste (I did approx. 2 tsp of each) as well as your spinach and balsamic.
Once your spinach has wilted it is time to add the pasta. Cook until the pasta is cooked through (around 10 mins). Serve and Enjoy!
