Italian Minestrone Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 3 Tbsps olive oil
- 1 large onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 2 large carrots (peeled and diced)
- ½ tsp dried oregano
- ½ tsp dried Basil
- 4 baby Leeks (chopped)
- 1 large Red pepper (diced)
- 1 small White cabbage (chopped)
- 2 cups canned Lima bean (drained)
- 1 cup canned cannellini beans (drained)
- 2 cups tomato passata
- 4 cups vegetable stock
- 1 flat-leaf parsley (chopped)
- salt
- freshly ground Black pepper
Preparation steps
1.
Heat the olive oil in a large saucepan or casserole dish set over a medium heat until hot.
2.
Add the onion, garlic, carrot, dried herbs, and a little salt. Sweat for 6-7 minutes until softened.
3.
Add the pepper, leeks, and cabbage, continuing to cook for a further 5 minutes.
4.
Stir in the beans and cover the vegetables with the passata and stock. Heat until simmering.
5.
Cook steadily for 20-25 minutes until the beans are tender.
6.
Stir through the parsley and season to taste with salt and pepper.
7.
Ladle into bowls and serve.
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