Minestrone Soup

  • A hearty soup inspired by the flavours of Italy.
  • Gluten-free, made with corn pasta.
  • Makes enough for 3-4 generous servings.

Other Ingredients

  • 3 large carrots (peeled & chopped)
  • 1 large onion, (diced)
  • 4 celery sticks (chopped)
  • 1 tbsp olive oil
  • 2 garlic clove (crushed)
  • 1 handful of Kale (washed and trimmed)
  • 1 litre of water

Method

  1. Heat the oil in a pan. Add the onion, garlic, celery and carrot – cook until softened.
  2. Add the stock cubes, water, chopped tomatoes, garlic powder, tomato powder and bay leaves. Simmer for fifteen minutes on low.
  3. Add the kale, cannellini beans and the pasta and cook for a further five minutes or until the pasta is softened.