Healthy Recipes Blog

Well, it might be spring here, but it’s awfully cold right now! I made some nice minestrone soup yesterday for lunch to help us all warm up and I thought I’d share the recipe with you today. Don’t forget that you can use some of that wonderfully healthy Chinese leaf I was telling you about yesterday in this recipe as a substitute for the green cabbage…

Minestrone Soup - serves 8

1 tbsp oil
2 chopped onions
2 chopped carrots
3 chopped celery sticks
2 crushed cloves garlic
1 sliced leek
125 g (4 oz) shredded green cabbage (or Chinese leaf)
bouquet garni
2.25 litres (4 pints) water
4 tbsp tomato puree
4 chopped tomatoes
2 tbsp chopped parsley
25g (1 oz) wholewheat pasta
salt & pepper
grated Parmesan

Heat the oil in a large pan and fry the onions until soft. Add carrots, celery, leek and garlic and cook for ten minutes. Add all the remaining ingredients plus salt and pepper to taste. Bring to the boil, then simmer for 40 minutes.

Remove the bouquet garni and serve sprinkled with grated Parmesan.