- Serves4
- Cook time15 minute
- Prep time15 minute
Dinner is ready in 30 minutes with this delicious veggie-packed minestrone soup. Vibrant and flavoursome, it’s a must-try.
Ingredients
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 celery sticks, finely chopped, leaves reserved
- 1/2 savoy cabbage, shredded
- 2 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
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
Green minestrone
- Serves4
- Cook time15 minute
- Prep time15 minute
Ingredients
- 2 tbs olive oil
- 1 brown onion, finely chopped
- 2 celery sticks, finely chopped, leaves reserved
- 1/2 savoy cabbage, shredded
- 2 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.