“Clean Out the Fridge” Minestrone Recipe
“Clean Out the Fridge” Minestrone Recipe
This soup is so incredibly versatile that you can literally use any vegies or pulses you may have around. Easy as pie!
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 onion, diced
- 1 tbsp ghee or oil
- 2 cloves garlic, crushed & chopped
- ½ tsp dried oregano
- 1 bay leaf
- 1 cup chopped tomatoes
- 1 cup pumpkin or sweet potato, chopped into cubes
- 1 cup carrots, chopped
- 4 cups stock or broth
- ¼–½ tsp dulse flakes (optional)
- 1 cup cooked or tinned chickpeas
- ¾ cup pasta, or gluten-free if needed
- 3 leaves silverbeet (or equivalent green leafy veg)
- Lemon, to serve
Method
- Pop onion and ghee into large saucepan and cook over medium heat until soft.
- Add garlic and cook for 1 min.
- Add oregano, bay leaf, tomato, pumpkin, carrot, stock and dulse flakes and cook until pumpkin is about half-cooked.
- Add chickpeas and pasta, and cook until pasta is al dente. Add silverbeet and cook for a few more mins.
- Serve with squeeze of lemon.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
