Celebrate the end of winter with one last bowl of nourishing soup to farewell this season’s best. This is actually more a meal than a soup. I love to make this when I have a glut of vegetables in the fridge or if I’m after a hearty, but simple warming meal. Another delicious and nutritious one pot wonder.
Why is it so good?
The sheer variety of seasonal vegetables combined with cannellini beans is enough to make this a very healthy, fibre loaded meal. If you use a homemade bone broth for the stock, then you are going to derive even more nutrition from this minestrone. For more about the healing powers of bone broth, see here.
1 large onion, peeled and finely diced
2 cloves garlic, peeled and chopped
4 rashers nitrate free bacon, diced
2 carrots, peeled and diced
2 sticks celery, sliced
Small bunch basil, leaves picked and stems finely chopped
2 x 400gram tins diced tomatoes
100ml red wine
1 large or 2 small zucchinis, diced
1 x 425gram can of cannellini beans, drained and well rinsed
200gram silver beet or spinach leaves well washed and chopped
600ml of stock (homemade is preferable), chicken or vegetable. For more on making your own, click here.
50gram spaghetti, broken into pieces (put it in a plastic bag and break it up by hand or by bashing with a rolling pin)
Use vegetable stock, and don’t add the bacon. You may like to increase the amount of beans.
Gluten and grain free
Use gluten free pasta or quinoa or just omit the pasta all together.
Just don’t add the cheese.
Your kids don’t like vegetables?
Blend it all up in a food processor. It will still be delicious and what they don’t know won’t hurt them! I have even served this to my kids and when they have baulked at (usually the zucchini), I take it away and quickly blend it and they are then happy to eat it because it tastes so good. You can alway omit any of the offenders too.
This is a favourite winter warmer in our household – more a meal than a starter. Love to receive your thoughts and comments too.
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