Minestrone Soup
Hearty, warming and savoury, Minestrone is such as delicious soup. The perfect meal for lunch or dinner on a rainy or cold day.
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Servings: 6 poeple
Calories: 305kcal
Ingredients
- 6 1/2 cups broth vegetable/ bone
- 7-8 vine tomatoes chopped roughly, skins on
- 2 celery stalks sliced
- 2 cloves garlic
- 1/2 cup dried of red lentils left to soak
- 1 cup dried black beans cooked separately until soft
- 1/2 large zucchini diced
- 1-2 carrots sliced
- 1 cup Small Pasta such as Grattata or Quadrucci (optional)
- Himalayan salt to taste
- pepper to taste
- Parsley garnish/optional
Instructions
- Place lentils and black beans to soak in hot water for an hour. Drain and cook the black beans in a separate pot with a bit of salt added to the water until tender. Set the lentils aside.
- In a large pot pour the broth and add chopped tomatoes and garlic. Cook on medium until tender enough to puree.
- Once pureed add in carrots, celery, zucchini and red lentils. Cook on medium to medium-high heat, until soup, comes to a gentle boil, after which return to medium heat and leave pot covered.
- Taste the soup at this point and gently add in salt and pepper. You want to flavour the vegetables and lentils you have just added yet not overly salt the soup.
- Once the vegetables and lentils are soft add in the noodles. Let them cook for 10 – 12 minutes before adding in the cooked black beans (washed off with water). Once black beans are added turn off the stove. Taste the soup once more and if need be add a bit more salt and pepper.
- Serve with parsley.
Nutrition
Calories: 305kcal | Carbohydrates: 59g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Sodium: 1040mg | Potassium: 1121mg | Fiber: 13g | Sugar: 9g | Vitamin A: 3490IU | Vitamin C: 26.1mg | Calcium: 77mg | Iron: 3.6mg
Tried this recipe?We'd love to see how it turned out! Mention @holistic_kenko or tag #holistickenko