Diversity Soup (Minestrone)

We can encourage a healthy gut microbiome by eating a wide breadth of different foods, especially fruits and vegetables to nourish healthy bacteria which help to reduce inflammation.

Our Happy Eating minestrone provides a diverse selection of anti-inflammatory vegetables, pulses and spices such as turmeric

Yields10 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

 3 tbsp olive oil
 1 onion, chopped
 2 carrots, diced
 2 sticks of celery, sliced
 2 cloves of garlic, crushed
 2 tsp turmeric
 plenty of black pepper
 ½ butternut squash (about 350g), diced
 50 g macaroni or other some pasta shapes (2 handfuls)
 1 tin of butter beans
 1 tin of red kidney beans
 100 g kale, chopped
 1.20 l vegetable stock
 1 tin of chopped tomatoes
 2 tbsp tomato puree
 1 big handful of chopped parsley
 grated parmesan to serve (optional)

Directions

1

Heat the olive oil in a large casserole dish or saucepan. Add the onion and cook on a low heat for 5 minutes.

2

Add the celery, carrot and squash and cook for a further five minutes until the vegetables are softened. Add the garlic, turmeric and black pepper to the pan and cook, stirring for another few minutes then add tomato puree.

3

Pour in the stock and tinned tomatoes and bring to the boil. Cover and simmer for 5 minutes.

4

Add the pasta and cook for 8 minutes.

5

Stir in the beans and kale and cook for 5 minutes.

6

Finally, add the parsley and season if necessary before serving with grated parmesan if you like.

Ingredients

 3 tbsp olive oil
 1 onion, chopped
 2 carrots, diced
 2 sticks of celery, sliced
 2 cloves of garlic, crushed
 2 tsp turmeric
 plenty of black pepper
 ½ butternut squash (about 350g), diced
 50 g macaroni or other some pasta shapes (2 handfuls)
 1 tin of butter beans
 1 tin of red kidney beans
 100 g kale, chopped
 1.20 l vegetable stock
 1 tin of chopped tomatoes
 2 tbsp tomato puree
 1 big handful of chopped parsley
 grated parmesan to serve (optional)

Directions

1

Heat the olive oil in a large casserole dish or saucepan. Add the onion and cook on a low heat for 5 minutes.

2

Add the celery, carrot and squash and cook for a further five minutes until the vegetables are softened. Add the garlic, turmeric and black pepper to the pan and cook, stirring for another few minutes then add tomato puree.

3

Pour in the stock and tinned tomatoes and bring to the boil. Cover and simmer for 5 minutes.

4

Add the pasta and cook for 8 minutes.

5

Stir in the beans and kale and cook for 5 minutes.

6

Finally, add the parsley and season if necessary before serving with grated parmesan if you like.

Diversity Soup (Minestrone)

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