An Italian classic, this Minestrone soup recipe is cheap and super easy to make. Packed with vegetables and low in calories, it’s perfect topped with torn chicken or beef and served with a warm chunk of wholemeal bread.
2 tablespoons extra-virgin olive oil
2 medium onions
4 stalks of celery
1 medium green bell pepper
4 cloves garlic
4 medium carrots
2 cups green beans
8 cups vegetable or chicken stock
2 cups water
1 can tomato sauce
1 can diced tomatoes
1 can kidney beans- rinsed
4 cups spinach
½ cup thinly sliced fresh basil.
1. Heat the olive oil in a large soup pot over medium heat.
2. Add the chopped vegetables: onions, celery, bell pepper and garlic. Stirring frequently, until softened, which should take 13-15 minutes.
3. Add carrots and green beans. Cook, stirring occasionally, until slightly softened, about 10 minutes more.
4. Add broth, water, tomato sauce, tomatoes and beans, cover and bring to a boil. Reduce heat and simmer, partially covered, until the vegetables are tender. This should take 20-25 minutes.
5. Stir in spinach and simmer for 10 minutes more.
6. Stir in basil.