Minestrone Soup
Ingredients
Method
Please click here for the printable recipe: Minestrone Soup
- First, prepare the vegetables for the pan: As a team, chop the onion, crush the garlic and put these in a large pan with some olive oil. Sweat the onion and garlic for 10 minutes until translucent, then add the chopped tomatoes and seasoning, stir in, bring to the boil then simmer with the lid on for around 25 minutes
- Next dice the washed carrot, celery and courgette
- Peel and dice the sweet potato
- Cut a little fennel and taste it – it’s a love/hate thing! If you like it add it in
- Place your diced vegetables inside some tin foil on your tray. Drizzle with olive oil and add some seasoning
- Cook your vegetables in the oven, at 180C, for 18-20 minutes
- Spoon some cannellini and borlotti beans straight into your going home container
- Chop the beans and the cabbage finely and add in
- Tear in the fresh herbs: basil, parsley and chives
- Drizzle in a little olive oil and add some seasoning
- Once your vegetables in the oven are cooked and cooled add these in
- Add in the cooked onions, garlic and tomato mixture, once it has cooled
- Finally add in enough cold vegetable stock (about 200ml) to get a soup consistency
- Mix everything together
- At home: bring your soup to the boil, then simmer it for 7-8 minutes. Serve it with some crusty bread and butter. Buon appetito!
