Recipe: Minestrone Soup

Minestrone, a classic Italian soup however a surprisingly great way to increase variety in your diet by including legumes- prebiotic gut loving beauties. Also, it’s an unsuspecting pasta dish- a different way to carb load!

Serves: 4


1 Tbsp olive oil

1 brown onion, diced

4 rashers of ham, diced

2 carrots, diced

2 celery stalks, diced

1 sweet potato, diced

1 (400g) tin diced tomato

1 (400g) tin kidney beans

3-4 cups vegetable stock

2 bay leaves

1/2 cup risoni

Parsley chopped for topping


Place olive oil in a deep saucepan over a medium heat. Once oil is hot add onion, ham, carrot, celery and sweet potato. Stir to combine and sauté for ~5 mins.Add tin of tomatoes, kidney beans (drained), 3 cups of stock and bay leaves. Increase the heat, bring to the boil, then let simmer (covered) over a low-medium heat for 30 mins or until vegetables are tender.Remove lid, turn heat to high, add risoni and cook according to packet instructions until pasta is al dente. If you think the liquid is getting low add another cup of vegetable stock.Enjoy topped with chopped parsley!

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