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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.



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.

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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