This minestrone soup recipe is such a winner – full of vegetables this makes for a healthy meal, but still hearty in flavour and so comforting during the cooler months.
This recipe makes enough to feed the family, or it is perfect for meal prep for lunches or additional dinners throughout the week.
Ingredients
Method
Heat oil in a large saucepan. Add the onion, garlic, celery, zucchini and carrots and cook gently until becoming soft.
Add the stock, passata and herbs and cover. Simmer for around 25 minutes, stirring occasionally until the vegetables are tender.
Add the orzo and canned beans and cook 10 minutes, stirring from time to time to prevent the pasta sticking.
Add the parsley, season with salt and pepper to taste and serve hot
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