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Vegetable Minestrone Soup

Winter wellness in a bowl. What we absolutely love about Minestrone Soup is that it has the ability to use up any leftover vegetables which you may have in the house. Creating a really affordable winter wellness option for the whole family.

We’ve used Nutra Organics Vege Broth as it contains all the good stuff – calcium, zinc, folate and other B vitamins to support immunity and gut during the cooler months.

Recipe by @fooddesignstudio

Serves: 6 people

VEGAN | GLUTEN-FREE 

 

minestrone4

 

Ingredients
  • 1 onion, peeled and thinly sliced
  • 3 large garlic cloves, peeled and minced
  • 1 carrot, peeled and diced
  • 4 potatoes, diced into small cubes
  • 3 celery stalks, diced into half moons
  • 800g canned diced tomatoes or fresh tomatoes diced
  • 4 tablespoons Nutra Organics Vege Broth of your choice
  • 6 bay leaves
  • 8 cups of water
  • Cracked black pepper
  • 1 1/2 cups pasta shells of your choice
  • 1 bunch kale or leafy greens of your choice, washed and chopped roughly
  • 1 cup borlotti beans, cooked as per packet instructions

 

minestrone2

 

Method
  1. Place a large saucepan over a medium to high heat.
  2. Add a tablespoon of oil, the onion, garlic, carrot and bay leaves. Constantly stir for 5 minutes or so.
  3. Add the potatoes, celery, canned tomatoes, Vege Broth, water and cracked black pepper. Stir to combine.
  4. Place a lid on the saucepan and reduce the heat to a low simmer.
  5. Simmer for approximately 15 minutes or until the potato is almost tender.
  6. Add the pasta and cook for the amount of time specified on the packet instructions.
  7. Once the pasta is almost al dente, add the cooked beans and the kale or leafy greens of choice. Allow to simmer for 5-8 minutes before removing from the stovetop.
  8. Serve with crusty bread, extra cracked pepper or parmesan cheese shavings.

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