Green minestrone

Dinner is ready in 30 minutes with this delicious veggie-packed minestrone soup. Vibrant and flavoursome, it’s a must-try.

4

15m

15m

Ingredients

  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 celery sticks, finely chopped, leaves reserved
  • 1/2 small savoy cabbage, shredded
  • 2 small zucchini, finely chopped
  • 8 cups (2L) salt-reduced chicken stock
  • 300g broccoli, cut into small florets
  • 1 cup (120g) frozen peas
  • 400g can cannellini beans, rinsed, drained
  • 1 tbs chopped rosemary
  • 1/2 cup (130g) Coles Basil Pesto
  • 1/3 cup (25g) finely grated parmesan

Method

STEP 1

Heat oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens slightly. Add the celery and cabbage. Cook, stirring, for 5 mins or until cabbage wilts. Add the zucchini. Cook, stirring, for 2 mins or until heated through. Add stock and bring to the boil. 

STEP 2

Add the broccoli, peas and cannellini beans. Reduce heat to medium. Simmer for 3 mins or until broccoli is bright green and tender crisp. Add rosemary. Season.

STEP 3

Ladle the soup among serving bowls. Top with the pesto. Sprinkle with the parmesan and reserved celery leaves.

 

Swap me 

Use 1 tsp dried rosemary leaves instead of the fresh rosemary.

Waste wise 

You’ll have celery left over here – chop and add it to stir-fries for a fresh boost. Or, stir it through creamy potato salad with the leftover pesto.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.