Minestrone Soup
Ingredients
- 2 tbsp Olive oil
- 2 large Brown Onions diced
- 4 cloves Garlic crushed
- 2 stalks Celery sliced
- 2 medium Carrots sliced
- 1 medium Parsnip diced
- 1 large Leek finely sliced
- 2 cans Tomatoes chopped
- 1 can Butter Beans drained and rinsed
- 2 cups Kale shredded
- 6 cups Vegetable Stock
- 2 cups cooked Quinoa
- 1 tsp dried Oregano
- 1 tsp dried Basil
- 2 tbsp fresh Basil or Parsley chopped
Instructions
- Heat Oil in a large stockpot. Add Onion and cook for 5 mins, then add Garlic, Celery, Carrots, Parsnip and Leek and cook for a further 5 mins (until they start to soften).
- Stir in dried Oregano and Basil, Tomatoes and Stock. Bring to the boil, reduce heat and simmer for 10 mins.
- Add Kale, Butter Beans and Quinoa and simmer a further 5 mins.
- Season and garnish with fresh Basil (or Parsley).
