Tuesday, 19 March 2013

Healthy Minestrone Soup

Minestrone Soup
1 cup borlotti Cook these separately and reserve liquid.
1 large onion finely chopped
2 carrots peeled finely chopped
2 celery stalks finely chopped
4 garlic cloves
1 bay leaf
sea salt
1 can tomatoes
Olive oil
1 bunch of kale chopped
2 cups of butternut squash

Heat a soup pot with 1/4 cup olive oil. Add the onion, celery, carrots and cook  for 15 minutes or until tender. Then add garlic, rosemary, bay leaf and salt and cook for 5 minutes.  Then add 3 cups of water and bring to boil. Add kale and tomatoes. Cook for 15 minutes then add squash. Cook for another 15 minutes or until tender then add the beans with one cup of the liquid.

Garnish the soup with parmesan, olive oil and fresh made pesto using almonds and basil. This is the perfect rainy afternoon meal with a hunk of crusty bread.

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