Nourishing Minestrone Soup

Minestrone Soup

(Serves 6-8) 

Ingredients:

¼ Cup of Extra Virgin Olive Oil

2 leeks finely sliced

3 garlic cloves, crushed

1 large carrot diced

2 large celery stalks chopped

1 large zucchini diced

1 cup of chopped shiitake mushrooms

1 cup of green beans, trimmed and chopped

1-2 cups of finely sliced baby kale

400g tin of red kidney beans, rinsed first under water.  Can also use any white bean.

1 cup of tomato passata (You could also use tinned chopped tomatoes) 

2 tablespoons of tomato paste

500ml of organic chicken bone broth

500ml of organic beef bone broth

1 cup of gluten free elbow or shell pasta. Or quinoa for a healthier option

1 teaspoon of dried Italian herb mix

2 bay leaves

Salt and pepper to taste

Optional: parmesan cheese to serve and fresh basil or parsley torn on top!

*You will need a large casserole pot 

*If vegetarian, replace broths with vegetable stock.

Other vegetables options to add: Squash, silverbeet, spinach, potato, peas. Anything works!

Method

Heat olive oil in a large casserole pot and add garlic and leek and sauté for 5 minutes. Add the dried herbs, bay leaves, carrot and celery and cook for 5 minutes. Add the zucchini, tomato passata, tomato paste and both broths/stock, simmer for 30 minutes.
Add the green beans, kale, tin of white beans and GF pasta. Simmer again for another 10-20 minutes. Season with salt + pepper and serve with parmesan cheese and torn basil leaves.