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