A highly nutritional, and delicious, recipe...great in the colder winter months as a healthy meal in itself!
400g can cannellini beans
2 cans chopped tomatoes
3 sticks celery
3 beef stock cubes
5 cups water
1/2 cup olive oil
90g green beans
Peel and finely chop the onions; peel and dice potatoes and carrots; chop celery; dice zucchini; chop beans and shred cabbage.
Heat the oil and butter in a large soup pot. Add the onions and cook gently for a good ten minutes until the onion is soft and golden brown. Add the carrots and cook for two minutes, stirring occasionally. Add the potatoes and the celery and cook for two minutes, stirring occasionally.
Add the zucchini, beans and cabbage and cook in the same manner. Pour in the water, the stock cubes and the chopped tomatoes. Stir well. Bring to the boil and reduce heat.
Cover and simmer for 1 1/2 hours until the soup is thick and smooth in flavour. Ten minutes before the soup is cooked, add the can of drained and rinsed cannellini beans and stir well. Season with salt and pepper.
Try using organic ingredients to ensure complete chemical free minestrone soup.
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