Minestrone Soup


Serve 4

  • 1 medium size white onion chopped
  • 3 cloves of garlic chopped
  • 1 stalk of celery chopped
  • 1 carrot diced
  • 1 cup of tomatoes chopped
  • 2 tsp of tomato concentrate
  • 1 cucumber chopped
  • 1 can of red kidney beans
  • 1.5 litre of water
  • 1/2 a cube of vegetable stock
  • Pepper and salt
  • Olive Oil

This is one of my favourite soups of all time. It can be prepared quickly and kept for in the fridge for later consumption. It is a healthy vegetarian dish, excellent for weight watchers.

  1. Heat 1 tbsp of olive oil in a pot.
  2. Sautee onions until they turn translucent
  3. Add the harder veggies ie carrots and celery and cook them until soft, add the garlics. Cook for a further 1 to 2 mins till garlics start to brown slightly.
  4. Add the rest of the ingredients, tomatoes, concentrates, cucumber and red kidney beans, water and veggie stock and bring to a boil.
  5. When the soup starts to boil, lower heat and let it simmer for 20 to 25 mins.
  6. Season with pepper and salt to taste.

To make it a full meal, add some cooked macaroni or farfalle to the serving. And there you have it, a hearty soup dish.