Minestrone Soup
The perfect opportunity to use up stored cans of beans.
Minestrone Soup
Ingredients
1 leek
1 brown onion
Half a cabbage, shredded
2 tsp. of ground paprika (or spice of your choice)
2 zucchinis, cut into half moons
1 large or 2 medium sized carrots, chopped
2 cans of organic tomatoes
1 can of organic black beans, rinsed and drained
1 can of organic cannellini beans, rinsed and drained
1L of vegetable or chicken stock
2 celery sticks, chopped
3 handfuls of Kale
Extra virgin olive oil
Method
Heat olive oil in a large saucepan. Then add leek, onion, spices, salt and pepper. Sauté until golden, then add cabbage.
Once sautéed, add the rest of the vegetables (except for kale), canned tomatoes, stock and beans. Then reduce the heat and cook until potatoes are almost cooked through. About 30mins.
Add kale and continue cooking until potatoes are soft.
Recipe courtesy of
Güllü (Julia) Balci
nrgwellbeing@gmail.com
@nrgwellbeing_nutrition