There is nothing quite like a hearty minestrone soup to beat the winter chills! What’s more, it’s packed with delicious and healthy ingredients.
150g young carrots, cut into matchstick pieces
100g fine green beans, chopped
1 bunch spring onions, trimmed and finely chopped
400g can cannellini beans, rinsed and drained
1 tsp dried Italian mixed herbs
1.5 litres hot vegetable stock
60g small pasta shapes
½ tsp finely grated lemon zest
50g Savoy cabbage, finely shredded
50g frozen petits pois or garden peas
Freshly ground black pepper
Parmesan cheese and basil leaves to garnish
Put the carrots, green beans, spring onions and cannellini beans into the Remoska with the dried herbs. Add the hot vegetable stock and stir. Cover with the lid, switch on, and cook for 35 minutes. Remove the lid and set it to one side carefully. Add the pasta shapes and lemon zest. Replace the lid and continue to cook for 15 minutes. Add the cabbage and peas to the soup, stir them in, then replace the lid and cook for 5 more minutes. Season to taste with freshly ground black pepper. Ladle into bowls and serve, garnished with finely grated Parmesan cheese and a few basil leaves.
Tip: For a tomato-based minestrone, add a 400g can of chopped tomatoes with the cannellini beans and use 1.2 litres of stock.