Minestrone soup

I quite fancied making a minestrone soup for lunch last week, and here it is…

  • 2 onions finely chopped
  • 1 clove of garlic
  • Olive oil
  • tin of tomatoes
  • tin of kidney beans
  • 1/2 tin of chickpeas
  • pinch of paprika
  • 2 tablespoons of tomato puree
  • pinch of ground chilli to taste, it’s just to make it feel warmer not hot hot hot
  • 1 red pepper chopped
  • 1 litre of organic vegetable stock
  • handful of Organic Black Bean Spaghetti
  • handful of Organic Edamame Bean Spaghetti
  • 2 tablespoons of red lentils
  • 1 tablespoon of quinoa

Chop and cook off the onion, and garlic for a couple of minutes, add the chopped pepper and fry for 3-4 minutes. Add the tomatoes, beans, paprika, and chilli with the stock and bring to the boil. Reduce the heat and bring to a low simmer, add in the lentils and break up the spaghetti into small pieces for eating with a spoon, add in the quinoa and allow to slowly cook for 45 minutes.


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