Easy Minestrone Soup
A rich and tasty, soup full of veggies. Perfect for lunch or dinner. A filling and satisfying meal which is easy to make. I make a big batch and freeze it so I’ve always got some delicious soup in the fridge ready to eat.
Serve 4-6
Ingredients
3 carrots, diced
2 leeks, diced
5 sticks of celery, diced
2 red onions, diced
2 cans of chopped tomatoes
Half a white cabbage
1 Tbsp of olive oil
2 cloves of garlic, finely chopped
1 tbsp fresh rosemary , finely chopped
1 ½ L of boiling water.
4 heaped tsp of vegetable boullion powder
3 handfuls of fresh basil
150g of brown rice spaghetti
200g cooked chicken, shredded
Freshly ground black pepper
Directions
Sweat the vegetables and the rosemary in the olive oil over a medium heat for 10 minutes.
Add the chopped tomatoes and garlic boiling water and bouillon powder and leave to simmer for 5 minutes. Meanwhile finely shred the cabbage.
Add the cabbage to the soup and simmer for 10 minutes.
While the soup continues to cook, roll the spaghetti inside a tea towel, take hold of the ends and run the whole thing over the edge of the worktop to break the spaghetti into shorter lengths.
After the cabbage has cooked for 10 minutes add the spaghetti to the soup and simmer for a further 5-10 minutes until the pasta is cooked, then add ripped basil leaves and the shredded chicken just before serving
