Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion (finely diced)
• 2 large carrots (peeled and cut into rounds)
• 2 celery ribs (finely sliced)
• 2 cloves garlic (minced)
• 1 cup green beans (trimmed and roughly chopped)
• 28 ounce diced tomatoes (canned)
• 4 cups vegetable broth
• 15 ounces cannellini beans (canned, rinsed and drained)
• 2 cups kale (roughly chopped)
• 3/4 cup small pasta (such as elbow macaroni or ditalini)
• salt and pepper (to taste)
• fresh basil (to garnish)
• 1/2 cup shaved parmesan (to garnish)

Instructions

1. 1

   Add the olive oil to a large pot set over a low heat. When it’s hot, add the onion, carrots and celery. Cook gently for 10 minutes until soft.

2. 2

   Add the garlic and the green beans and cook for 3-4 minutes.

3. 3

   Pour in the diced tomatoes and vegetable broth and bring to a simmer. Let the soup bubble gently for about 20 minutes or until the vegetables are tender.

4. 4

   Add the cannelloni beans, kale and pasta to the pot. Stir to combine then simmer for a further 10-12 minutes, or until the pasta is cooked.

5. 5

   Taste and season with salt and pepper.

6. 6

   Garnish with fresh basil and shaved parmesan cheese.