Winter warmer recipe: Minestrone Soup

Is there anything more comforting than a steaming bowl of soup to chase away the winter chill? If you’re craving a taste of warmth and nourishment this season, look no further. We’ve crafted a tasty minestrone soup recipe – easy-to-follow, nutrient-packed, and bursting with flavour – to keep you cosy all winter long.  

Prep: 15 mins  

Cook: 50 mins  

Servings: 6 

• 1 tbs extra virgin olive oil 
• 1 onion, diced 
• 4 cloves garlic, finely chopped 
• 1 tbs mixed Italian dried herbs 
• 2 tbs tomato paste 
• 2 stalks celery, thinly sliced 
• 1 carrot, diced 
• 1 large Carisma potato, diced 
• 1 zucchini, diced 
• 800g can no-added-salt diced tomatoes 
• 2 cups salt-reduced chicken or vegetable stock 
• 400g can no-added-salt red kidney beans, drained and rinsed 
• 1 cup protein pasta  
• ½ cup parmesan cheese, grated 
• Mozzarella cheese, to serve, optional 
• Grain and seed bread, to serve, optional 

1. Place a large pot over medium heat. Heat olive oil and add diced onion. Cook for 5 minutes or until brown.  
2. Add garlic, Italian herbs and tomato paste. Stir the pot and cook for 2 minutes.  
3. Turn up the heat to high and add vegetables – celery, carrot, Carisma potato and zucchini. Cook for 5 minutes, stirring the pot.  
4. Add canned tomatoes, chicken/vegetable stock and kidney beans. Pour in 3 cups of water and bring soup to a simmer for 20 minutes. 
5. Add pasta of your choice and stir well. Cook with the lid off for 15 minutes, or until pasta is cooked.  
6. Turn off the heat and stir in the parmesan.  

Serve with grated mozzarella cheese and bread and enjoy!  

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