I’m always looking for new ideas for healthy and easy lunch options, so although it is heading into Summer in Australia, my current go to lunch option has been a healthier alternative to a traditional minestrone soup. I love this recipe because not only is it packed full of vegetables (and not much else!) it’s also cheap and easy to make!
This recipe is based on any authentic minestrone recipe, just take away the pasta, potatoes and oil.
What you will need:
1L Salt Reduced Vegetable Stock
1x 400g Diced Tomatoes
1x 400g Red Kidney Beans (No added Salt)
2x Sticks of Celery
1x Brown Onion
How to make it:
- Slice the Celery, Carrot, Onion and Zucchini into small pieces
- Place all of the vegetables into a pot with the lid on and simmer on a medium-low heat for approximately 10 minutes (Stirring occasionally)
- Add the Red Kidney Beans, Diced Tomatoes and Vegetable stock to the pot and reduce the heat to low for approximately 15 minutes (Checking if the vegetables have softened will give you an idea of whether the soup is ready)
- Remove pot from the heat and serve!
The best thing about this recipe is that you can add any vegetables you like!
Hint: Sweet potato would be a great addition to this recipe!