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Super-Green Garden Vegetable Minestrone Soup

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Nutritional information

130
Calories
8g
Carbs
11g
Protein
5g
Fat

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Super-Green Garden Vegetable Minestrone Soup

  • 50 mins
  • Serves 4
  • Easy

Ingredients

Method

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This is my ‘go to’ soup all year round! I make this with fresh chicken or beef stock and just add what I have left over – chicken, meatballs, chickpeas or butter beans. Add a teaspoon of homemade pesto or harrisa for extra flavour!

Variations: Add 80 -100g per person of cooked chicken, prawns, meatballs, beans or pulses etc.

NB. This soup keeps for 4 days in the fridge and freezes well for up to 3 months, so
making a double batch can save time and energy!

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Steps

1
Done

Finely chop the onions, garlic, celery, leeks, cougettes and green beans.

2
Done

In a heavy base sauce pan heat the oil and place the vegetables in with a little salt. Top the pan with a lid and sweat for around 10-15 minutes, stirring occasionally, not letting the vegetables stick or brown on the bottom of the pan.

3
Done

Then add the stock and beans and simmer for a further 10-15 minutes.

4
Done

Just before serving add the chopped spinach, frozen peas, basil

5
Done

Sprinkle over organic ‘live’ yoghurt and berries

jack

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