With Storm Rachel wreaking havoc on our commute (and our hair), the last thing we want to be doing come lunch time is venturing outside for a sandwich.
So save on money and stress and make a delicious lunch at home that'll get you through the week!
We love this simple minestrone soup recipe – you can follow the recipe below or change it up by adding other vegetables of your choice – leeks, celery and potatoes are all good additional options!
This nourishing soup is delicious served with crusty bread with some Parmesan cheese grated over the top. Drool!
Winter minestrone soup
Makes 6 – 8 portions
- 4 springs thyme, leaves removed from stalks and chopped
- 3 cloves garlic, peeled and finely chopped
- 2 large carrots, diced
- 2 red or white onions, diced
- 1 courgette, diced
- 2 400g tins of plum tomatoes
- 1/2 teaspoon dried oregano
- 2 chicken stock cubes
- 1 400g tin chickpeas
- 120g dried pasta shapes (small ones like macaroni work best)
- large handful curly kale, stalks removed and leaves chopped
- Using a large saucepan,pour in a tablespoon of olive oil and gently sautée the garlic and thyme over a medium heat. Do not allow them to brown.
- After a couple of minutes, add the carrots, onions and courgette.
- Sweat the veg, garlic and thyme over a low to medium heat for around 10 minutes.
- Add the 2 tins of plum tomatoes (including the liquid), 2 pints of water and the dried oregano.
- Stir and bring slowly to a gentle boil. Once the mixture is simmering, crumble in the chicken stock cubes and stir again.
- Allow the soup to simmer for around 30 minutes (step away and watch an episode of Friends!)
- After 30 minutes, add the dried pasta and the kale and allow the soup to simmer for another 10 minutes, until the pasta is cooked through.
- Season with some salt and pepper and serve with grated Parmesan cheese!