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Minestrone Soup

Try this quick and easy Minestrone Soup packed full of fresh vegetables and protein for a healthy lunch or dinner, topped with a tasty basil pesto. While fibre is important for healthy digestive function, protein is important for healthy brain cells, muscles, skin, hair and nails.
  • Prep time

    10

    min

  • Cooking Time

    25

    min

  • Serves

    6

  • Difficulty
    Easy

    Easy

  • Ingredients

    14

INGREDIENTS

  • 1 tbsp olive oil
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 1 zucchini, finely chopped
  • 2 garlic cloves, crushed
  • 2 bacon rashers, finely chopped
  • 400g can diced tomatoes
  • 4 cups (1L) salt-reduced chicken stock
  • 1 tbsp tomato paste
  • 400g can borlotti beans, rinsed, drained
  • ½ cup (65g) small pasta shells
  • 60g baby spinach, finely shredded
  • ⅓ cup (90g) basil pesto

WHAT TO DO

Heat the oil in a large saucepan over medium heat. Add the onion, carrot, celery, zucchini, garlic and bacon. Cook, stirring, for 5 mins or until onion softens.

Add the diced tomato and stir to combine. Add the stock and tomato paste and bring to the boil. Reduce heat to low and cook for 10 mins or until the soup thickens slightly.

Add the borlotti beans and pasta shells to the tomato mixture in the pan and cook for 8 mins or until pasta is al dente. Add the spinach and stir to combine. Remove from heat. Season.

Ladle the soup evenly among serving bowls. Top with pesto.

Serve with shaved parmesan and sourdough toast

Recipe from Taste.com

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