Ruth probably has an even nicer version as her food is so yummy but this is s decent one
Minestrone
This warming soup is perfect for getting you through the afternoon without hunger pangs. The cannellini beans are full of soluble fibre, which will keep blood sugar levels steady.
The minestrone freezes well, so divide it into single portions and put it in the freezer. The night before it is needed, leave it to defrost in the fridge. This is particularly good eaten with a slice of granary bread (see recipe on in the Breakfast menu).
Serves 6
2 tbsp olive oil
1 onion, diced
1 clove garlic, roughly chopped
2 carrots, peeled and diced
2 sticks celery, diced
2 medium courgettes, diced
400g can chopped tomatoes
1 large sprig basil, roughly chopped
Salt and freshly ground black pepper
410g can cannellini beans, drained and rinsed
½ spring pointed green cabbage, chopped
To serve: allow 1 tbsp finely grated parmesan per person (optional)
The best way to make this soup is to cook the ingredients as you go. Heat the olive oil in a large saucepan over a medium-low heat. Add the onion and garlic and gently fry while you peel and dice the carrots. Stir in and continue with the celery, followed by the courgettes. Cook the courgettes for about 2 minutes, then stir in the tomatoes. Fill the tomato can with water, twice, and mix into the vegetables along with the chopped basil. Season and allow the soup to simmer gently for 30 minutes.
Mix in the drained cannellini beans and the chopped cabbage and simmer gently for a further 30 minutes. The longer the soup cooks, the better it tastes. Divide between bowls, sprinkle with parmesan, if using, and serve.
