This super healthy minestrone is packed with goodness and is so tasty! This is a recipe that the whole family will love.
INGREDIENTS:
3 sticks celery (1 stick including leaves)
3 potatoes
2 ripe tomatoes
3 carrots
1 onion
cauliflower
broccoli
1/2 small pumpkin
1 small zucchini
1 chicken breast
1 carton chicken stock
black pepper
all spice
paprika
3 tbsp powdered chicken stock
3-4 cups water (as required)
1 cup rissoni pasta
Parmesan cheese (optional)
METHOD:
Using a box grater, use the larger side to grate 1 and 1/2 potatoes, 1 and 1/2 carrots, 1/2 zucchini and pumpkin
Chop the remaining potatoes, carrots, and zucchini into small cubes
Finely dice cauliflower, broccoli, tomatoes and 2 sticks of celery
Peel and chop your onion in half
Place all your vegetables into a large pot and add your carton of chicken stock
Add 3-4 cups of water as required so that all vegetables are well covered
Add chicken stock powder
Chop chicken into large pieces and add to pot
Season with pepper, a dash of all spice and a dash of paprika (You can leave these out if you prefer or add in any other spices you prefer)
Cover and allow to cook on slow heat for at least 3 hours. I generally allow my soup to cook for around 6 hours. The beauty of this recipe is that you can prepare it all and leave it on low to cook away. Leaving it to cook longer allows the flavours to intensify.
Before serving, remove chicken and shred. Return to pot once shredded.
Remove celery stick
Add in your cup of pasta and allow to cook, uncovered, in the soup.
Serve with some grated parmesan cheese for extra flavour!
The beauty of this recipe is that you can use whatever vegetables you have on hand, and it is a great way to use up those vegetables that are looking a little neglected in the back of the fridge! You can even add in some butter beans or fagiolo beans or sub them in place of the chicken for a vegetarian option. The pasta is also optional and can be replaced by some lentils or barley or left out completely.
Comments