Easy minestrone soup
Preparation 25 mins | Cooking 1 hour 15 mins | Serves 6
2 tbs olive oil
2 garlic cloves, crushed
1 medium brown onion, finely chopped
2 medium carrots, peeled, halved lengthways and sliced
2 celery sticks, thinly sliced
2 cups finely shredded Chinese cabbage (Wombok)
2 medium zucchini, halved lengthways and sliced
4 cups beef or vegetable stock
810g can diced tomatoes
400g can cannellini beans, drained and rinsed
Grated parmesan and toasted wholegrain bread, to serve
Step 1 Heat oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring often, for 3-4 minutes until onion is tender. Add carrots and celery and cook, stirring often, for 3 minutes.
Step 2 Add cabbage, zucchini, stock and tomatoes. Stir to combine, cover and bring to the boil. Reduce heat and simmer, partially covered and stirring occasionally, for 1 hour.
Step 3 Stir through beans. Simmer for 5 minutes. Ladle into bowls and sprinkle with grated parmesan. Serve with toasted wholegrain bread.
Good for you ... Carrots
The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.
A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.
Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.