Food For Thought: A Quick Homemade Recipe For Minestrone 6 years ago

Food For Thought: A Quick Homemade Recipe For Minestrone

Kicking off your weekend, it can be hard to stay on the right eating track when you’re trying to squeeze in catch-ups, gym time and your daily to-do lists!

Each week, we’ll bring you one quick recipe with lots of health benefits. Using common ingredients you’ll find in the fridge, press (or local shop at a push!), take the hassle out of home-cooking with this fast meal.

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This week… we’re giving you a taste of Italy with a handy minestrone recipe for a filling and nutritious soup.

Have with crusty bread for a delicious lunch, or make a pot to batch freeze in smaller portions for the week.

minestrone soup

Ingredients

  • 800g of canned diced tomatoes
  • 900g of canned vegetable or chicken broth
  • 425g of canned cannellini beans
  • 425g of canned kidney beans
  • 255g green beans (can use from frozen)
  • 140g fresh spinach
  • Salt and black pepper
  • 60g grated Parmesan

Serve with crusty bread

Directions

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  1. In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes.
  2. Add the broth, cannellini, and kidney beans and bring to a simmer. Add the green beans and cook until tender, about 3 minutes.
  3. Add ½ teaspoon salt, ¼ teaspoon pepper, and spinach and stir until wilted.
  4. Ladle the soup into bowls and sprinkle with the Parmesan. Serve with the bread.