Recipes
Hearty Minestrone Soup
Serve for 4 persons.
Preparation time: 20 minutes
Cooking time: 30 minutesThe Ingredients
- 2-3 tbsp olive oil
- 1 onion , finely chopped
- 1 leek, white part only, cut in half and chopped;
- 1-2 garlic cloves, finely chopped;
- 2 carrots, diced;
- 2 stalks celery, sliced;
- 2 zucchinis, quartered and sliced;
- Bunch of kale, roughly chopped or use ½ cabbage;.
- 1-1½ cups of barley (depending on your preference for more or less barley);
- 1-2 x 400g tins of crushed tomatoes (depending on preferred thickness;
- 1 litre vegetable stock;
- 1 x 400g tin of red kidney beans/black beans.
Method
- In a large pot, heat olive oil and lightly sauté onions and leek (do not brown), then add garlic, carrots and celery, cook for 2 minutes.
- Add zucchini, cook for another 2 minutes.
- Add kale and stir regularly, until kale is slightly wilted.
- Add barley, stir to combine.
- Add canned tomatoes or passata, stock, and extra water if necessary, to cover
- Bring to a gentle simmer and allow to simmer for at least one hour. If using canned beans, add now and cook for another 20-30 minutes.
- Taste and season if required.
- Serve with warm, crusty wholegrain bread brushed with extra virgin olive oil and rubbed with clove of garlic.
Tips
Freeze for another day or have the next day for lunch!
