Camping Recipes

Tasty Recipes Collection

Minestrone Soup

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A hearty tummy filler, Minestrone Soup
Dairy Free, Gluten Free, loaded with vegetables and packed with Immune Boosting Nutrients.
Course Soups
Prep Time 45 minutes
Servings
Ingredients
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 cloves Garlic finely minced
  • 1 brown Onion minced
  • 1/2 Leek finely sliced
  • 2 stalks Celery finely sliced
  • 1 Carrot cubed
  • 1 Zucchini cubed
  • 1 Sweet Potato cubed
  • 1 cup Brussel Sprouts trimmed and quartered
  • 400 g can Organic Chickpeas rinsed and drained
  • 2 x 400 g cans Organic Diced Tomatoes
  • 1/2 teaspoon dried Oregano
  • 1 Bay Leaf
  • 1 litre Organic Vegetable Stock
  • 1+1/4 cups Wholemeal Pasta Spirals (Spelt, Rice or Buckwheat), 100 g
  • 1 to 2 cups Kale shredded
  • Sea Salt and Pepper to taste (optional)
Toppings (Optional):
  • Fresh Basil
  • Parmesan cheese
Course Soups
Prep Time 45 minutes
Servings
Ingredients
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 cloves Garlic finely minced
  • 1 brown Onion minced
  • 1/2 Leek finely sliced
  • 2 stalks Celery finely sliced
  • 1 Carrot cubed
  • 1 Zucchini cubed
  • 1 Sweet Potato cubed
  • 1 cup Brussel Sprouts trimmed and quartered
  • 400 g can Organic Chickpeas rinsed and drained
  • 2 x 400 g cans Organic Diced Tomatoes
  • 1/2 teaspoon dried Oregano
  • 1 Bay Leaf
  • 1 litre Organic Vegetable Stock
  • 1+1/4 cups Wholemeal Pasta Spirals (Spelt, Rice or Buckwheat), 100 g
  • 1 to 2 cups Kale shredded
  • Sea Salt and Pepper to taste (optional)
Toppings (Optional):
  • Fresh Basil
  • Parmesan cheese
Instructions
  1. Heat olive oil in a large pot.
  2. Add garlic and onion and sauté for 1 to 2 minutes or until softened.
  3. Add leek, celery, carrot, zucchini, sweet potato and brussels sprouts.
  4. Cook for 2 or 3 minutes.
  5. Add chickpeas, diced tomatoes, herbs and stock.
  6. Bring to the boil.
  7. Let simmer for 30 minutes or until vegetables have softened.
  8. Add pasta and kale and cook for a further 10 minutes or until pasta is al dente.
  9. Season with salt and pepper.
  10. Serve with fresh basil and grated Parmesan cheese on top if desired.
Recipe Notes

Use seasonal vegetables of any sort to mix it up a bit, for example: green beans, fennel, pumpkin, cauliflower, broccoli, and peas.
You can swap the chickpeas for white beans such as cannellini beans.
Could try using quinoa or brown rice instead of pasta.

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