Minestrone Soup

This delicious homemade soup comes together in no time! Enjoy it as a hearty, chunky soup, or blend it in the food processor for a smoother version. It's also great with a handful of pasta thrown in for extra comfort!

Ingredients:

4 tablespoons olive oil

1 brown onion, chopped 

2 carrots, peeled and chopped

2 celery sticks, chopped

¼ cup of tomato paste

2 cups of chopped vegetables (sweet potato, potato, zucchini, squash, broccoli or cauliflower)

4 cloves of garlic, crushed

½ teaspoon dried oregano

½ teaspoon dried thyme

2 cans of diced tomatoes 

4 cups of vegetable stock

2 cups of water 

2 bay leaves

1 teaspoon of sea salt

Pinch of chilli flakes

Pinch of black pepper

1 cup of pasta (elbows, macaroni-anything small)

1 can of cannellini beans, rinsed and drained

2 cups of spinach leaves,

2 teaspoons of lemon juice

Freshly grated parmesan, for garnishing

Method:

1. Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the chopped onion, carrot, celery, tomato paste, and a pinch of salt. Stir until the vegetables have softened, about 7 to 10 minutes.

2. Add your choice of mixed vegetables, garlic, oregano, and thyme. Cook until fragrant, stirring continuously, for about 2 minutes.

3. Pour in the diced tomatoes, stock, and water. Add salt, bay leaves, and chili flakes, and season with a pinch of black pepper.

4. Increase the heat to bring the soup to a boil, then reduce the heat. Cover with a lid and maintain a gentle simmer for about 15 minutes.

5. Add the pasta and cook uncovered for another 20 minutes, or until the pasta is fully cooked.

6. Remove the bay leaves, stir in the lemon juice and spinach. You can enjoy this soup as is, or blend it in a food processor for a smoother texture. Divide into bowls and garnish with Parmesan cheese.

Enjoy!