Minestrone Soup

• A hearty soup inspired by the flavours of Italy.
• Gluten-free, made with corn pasta.
• Makes enough for 3-4 generous servings.

Vegetable Stock Cubes - Very Low Salt, Organic 60g (Kallo)

2 Low Salt Vegetable Stock Cubes.

Chopped Peeled Tomatoes 400g, Organic (Biona)

400g Chopped Tomatoes.

Freeze Dried Tomato Powder 100g (Sussex Wholefoods)

2 tbspTomato Powder

Garlic Powder 100g (Hampshire Foods)

1 tsp Garlic Powder

Bay Leaves 10g (Hampshire Foods)

2 Whole Bay Leaves

Cannellini Beans, Organic 400g (Mr Organic)

400g Cooked Cannellini Beans

Macaroni Pasta, Gluten-Free 500g (Barkat)

140g Corn Macaroni

Other Ingredients

• 3 large carrots (peeled & chopped)
• 1 large onion, (diced)
• 4 celery sticks (chopped)
• 1 tbsp olive oil
• 2 garlic clove (crushed)
• 1 handful of Kale (washed and trimmed)
• 1 litre of water

Method

1. Heat the oil in a pan. Add the onion, garlic, celery and carrot – cook until softened.
2. Add the stock cubes, water, chopped tomatoes, garlic powder, tomato powder and bay leaves. Simmer for fifteen minutes on low.
3. Add the kale, cannellini beans and the pasta and cook for a further five minutes or until the pasta is softened.