green minestrone

 

Serves 8 / 5 mins prep / 15 mins cook

This meal is high in fibre, iron + antioxidants. 

INGREDIENTS

  • 2 tbs olive oil

  • 3 garlic cloves, crushed

  • 2 brown onions, finely chopped

  • 1 leek, chopped

  • 3 celery sticks, finely chopped (include leaves)

  • 2 sprigs rosemary

  • 3 zucchinis, roughly chopped

  • 2L chicken or vegetable stock

  • 1 Tbs concentrated bone broth

  • 1 cup frozen peas

  • 400g can cannellini beans, rinsed, drained

  • 1 bunch fresh basil, chopped

METHOD

  1. Heat oil in large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 2 mins.

  2. Add leek and celery and cook, stirring, for 5 mins.

  3. Add rosemary sprigs and zucchini and cook, stirring, for 2 mins.

  4. Add stock and bone broth and bring to the boil. 

  5. Add the peas and cannellini beans. Simmer for 3 mins.

  6. Stir through fresh basil and turn off heat.

  7. Serve, season and sprinkle with parmesan or basil pesto. Best enjoyed with fresh sourdough.