Minestrone Soup

SERVING SIZE: 10

PREP TIME: 20 mins

COOK TIME: 1 hr 10 mins

TOTAL TIME: 1 hr 30 mins

Ingredients

1/4 cup oil

2 medium brown onions peeled and diced

5 medium carrots peeled and diced

4 celery stalks trimmed and sliced

2 tablespoons minced garlic

1/2 cup tomato paste

1 teaspoon dried oregano

2x400 g cans chopped tomatoes

1x420 g can cannellini beans drained and rinsed

1x420 g can red kidney beans drained and rinsed

8 cups water

4 cups vegetable broth

2-3 teaspoons salt to taste

1 teaspoon pepper

• 2 bay leaves

• 2 cups chopped pumpkin

• 2 cups chopped zucchini

• 100 grams fresh washed spinach leaves

• 2 cups pasta [elbow,shell, or orecchiette ]

• 1 cup diced potatoes

• 4 teaspoons lemon juice [optional]

• freshly grated parmesan for serving [optional]

Method

In a deep saucepan fry onions in oil till soft

Add carrots and celery and continue gently frying for another 10 mins till soft ,

Add the garlic fry for one minute, add the potatoes, pumpkin, zucchini and continue frying for another 15 minutes.

Add the oregano, tomato paste, tinned tomatoes , water and stock, stir well and bring to the boil, then simmer for 20 minutes

Add the pasta , beans and spinach , cook for another 15 minutes checking pasta and vegetables are cooked

Add salt and pepper according to taste and add lemon juice if desired

Serve with fresh crusty bread and garnish with cheese [optional]