Twelve Plants Nourish Minestrone Soup Recipe

A balanced and comforting soup to support your hormones. Filled with at least twelve varieties of plants and quick to make. The perfect batch-cook recipe for the winter.

5-6 portions

Ingredients

• Two small or one large onion finely chopped

• 1 medium carrot, finely chopped

• 2 celery stalks, finely chopped

• tablespoon of extra virgin olive oil

• 5 cloves of garlic, crushed

• 400g tin of chopped tomatoes

• 400g tin or 570g jar of cannellini beans

• 400g tin or 570g jar of kidney beans

• 700ml vegetable stock

• 2 tablespoon balsamic vinegar

• 2 tablespoons of tomato puree

• 1 tablespoon of mixed dried herbs.

• Bunch of cavolo nero

• Pinch of chilli flakes

• Optional - pasta / buckwheat, quinoa, wild rice. 200g or 40g per serving

Method

• Gently soften the onion, carrot and celery in the extra virgin olive oil. If you are using frozen there is no need to defrost first.

• After about 10 minutes add the crushed garlic and dried herbs.

• Add the beans, stock, tomato puree.

• Leave to gently simmer for about 40 minutes. While it’s cooking shred the cavolo nero and add. Cook for a final five minutes and then add the chilli flakes, balsamic and sprinkle with the parmesan if using.

Optional - add the pasta or grains 20 minutes before serving.

Swap the onion, carrot and celery for ⅔ of a pack of PACK’D Organic Soffritto Base to make it quicker (Ocado).

I recommend Bold Beans for the cannellini and kidney beans. Available in most larger-sized supermarkets.

Serve with some grated parmesan (optional but recommended)