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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Hearty Minestrone

Dairy Free Gluten Free Loaded with Veggies

A hearty tummy filler, packed with immune boosting nutrients, perfect for a cold winter days or evenings. Soup also makes for a delicious thermos school lunch. You can substitute the pasta with brown rice, quinoa or simply leave it out. Serve immediately or store in the fridge for up to 4 days, or freeze for up to 4 months.

Ingredients

Method


1 tbs extra virgin olive oil
3 cloves of garlic, finely minced
1 brown onion, minced
½ leek, finely sliced
2 sticks of celery, finely sliced
1 medium carrot, cubed
1 large zucchini, cubed
1 small sweet potato, cubed
1 cup of brussel sprouts, trimmed and quartered
1x 400g can of organic chickpeas, rinsed and drained
2x 400g cans of organic diced tomatoes
½ tsp dried oregano
1 bay leaf
1 litre organic vegetable stock
1¼ cup (100g) wholemeal pasta spirals (spelt, rice or buckwheat)
1-2 cups of kale, shredded
Sea salt and pepper, to taste (optional)
Toppings (optional):
Fresh basil
Parmesan cheese
1. Heat olive oil in a large pot.
2. Add garlic and onion and sauté for 1-2 mins or until softened.
3. Add leek, celery, carrot, zucchini, sweet potato and brussel sprouts and cook for 2-3 mins.
4. Add chickpeas, diced tomatoes, herbs and stock and bring to the boil. Let simmer for 30 mins or until vegetables have softened.
5. Add pasta and kale and cook for a further 10 mins or until pasta is al dente.
6. Season with salt and pepper and serve with some fresh basil and grated parmesan cheese on top.

Tip:
Use seasonal vegetables of any sort to mix it up a bit, e.g. green beans, fennel, pumpkin, cauliflower, broccoli, peas etc. You can swap the chickpeas for white beans such as cannellini beans or try using quinoa or brown rice instead of pasta.


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