Minestrone Soup
by Ruth McCarthy
Ingredients
Preparation
Cooking
Step 1
Peel and roughly slice the carrots, slice celery, chop onions, peel and slice garlic.
Step 2
Put a large pot on medium heat and add 2 tablespoons of olive oil
Step 3
Add all chopped and sliced ingredients and mix together with a wooden spoon.
Step 4
Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
Step 5
Drain the beans, break up the cauliflower and broccoli into small florets.
Step 6
Roughly chop the spinach, quarter the tomatoes, removing any stalks. Pour in stock then add the cannellini beans, cauliflower, brocoli, quartered tomatoes, and the can of diced tomatoes.
Step 7
Give the soup a good stir and bring to a boil, reduce head and simmer for 10 minutes with the lid on.
Serving the Soup
Step 1
Add the spinach to the pot and cook for a further 30 seconds, then remove the pot from the heat.
Step 2
If you like your soup a little less chunky, you can take out half of it and blend it, then stir back into the pot.
Step 3
Ladle the soup into serving bowls and finish with grated parmesan cheese and cracked pepper