This is such an easy quick soup to make and to be honest I don't miss the pasta. Full of plant based goodness, a warming bowl of this chunky vegetable soup is just what's needed on a rainy day like today.
This has been the view from my kitchen most days this month!
Garden Minestrone Soup GF SCD
2 medium onions
2 cloves garlic crushed
1 stick celery (optional)
4 medium carrots
1 small head of spring cabbage (collard greens)
400g can/packet organic chopped tomatoes
250g cooked haricot (navy) beans
100g (about a cup) frozen or fresh garden peas
3 tsps dried oregano
2 tsps dried parsley
1 tsp dried thyme
1 bay leaf
600ml (about a pint) stock or water
sea salt & freshly ground black pepper
extra virgin olive oil
- Finely chop the onions and wash and slice the celery.
- Peel and slice the carrots.
- Wash and thinly slice the spring cabbage.
- Gently heat a tablespoon of extra virgin olive oil in a large pan and add the onions and celery then fry gently for a few minutes until the onions become translucent.
- Add the crushed garlic and the dried herbs.
- Cook very gently for a few minutes.
- Rinse the cooked haricot (navy) beans under cold water.
- Add the bay leaf, carrots, cabbage, beans and tomatoes to the pan.
- Pour the stock or water over the vegetables, they should be just covered.
- Add salt and freshly ground black pepper to taste.
- Bring to the boil then simmer for 20 minutes.
- Add the frozen peas to the pan and cook for a further 5 minutes.
- add some swede (rutabaga) cut into small cubes
- add some organic new potatoes cut into small pieces (not SCD)
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