Name: Classic minestrone
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 1 tbsp oil; 1 fennel bulb, coarsely chopped; 1 large onion, coarsely chopped; 2 trimmed celery stalks, coarsely chopped; 1 carrot, coarsely chopped; 2 garlic cloves, minced; 2 sprigs fresh thyme, plus extra to serve; 5 cups water; 400 g can diced tomatoes; 100 g dried pasta screws; 400 g can four bean mix, drained and rinsed; 175 g cavolo nero, trimmed, coarsely chopped; 2 tbsp grated parmesan

Classic minestrone

What better way to stay healthy than with a big bowl of steaming hot, hearty soup. We’ve got you covered with our take on Classic minestrone.

PREP TIME 10 min | COOK TIME 25 min | SERVES 4

INGREDIENTS

1 tbsp oil
1 fennel bulb, coarsely chopped
1 large onion, coarsely chopped
2 trimmed celery stalks, coarsely chopped
1 carrot, coarsely chopped
2 garlic cloves, minced
2 sprigs fresh thyme, plus extra to serve
5 cups water
400 g can diced tomatoes
100 g dried pasta screws
400 g can four bean mix, drained and rinsed
175 g cavolo nero, trimmed, coarsely chopped
2 tbsp grated parmesan

METHOD

HEAT oil in a large pot over medium heat. Cook fennel, onion, celery and carrot, stirring occasionally, for 7 minutes or until onion is soft.

ADD garlic and thyme to pot; cook, stirring, for 2 minutes. Add the water, tomatoes and pasta; bring to a boil. Reduce heat to low and simmer, uncovered, for 10 minutes. Remove thyme sprigs.

ADD beans and cavolo nero; simmer, uncovered, for 2 minutes or until cavolo nero is just wilted. Season with pepper.

TOP with cheese and thyme leaves to serve.

TIP: Use up any leftover veg in your fridge to make this recipe, or use whatever seasonal veg is in season. Potatoes, spinach and peas are nice additions.

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