Minestrone soup recipe
A classic warmer with veggie-ful flavour, this minestrone by Dani of Fitness, Food and Style is packed full of antioxidants.
Dani of Fitness, Food and Style is a mum of four living in rural Victoria. Passionate about perfecting the balance of health, fitness and wellbeing, she takes readers on the journey and provides inspiring clean eating recipes along the way.
"This power antioxidant soup has much healthy nutritional value," Dani says. "Our kids love carrots and it ramps up the soup’s fibre and reduces the bad cholesterol. It’s also jam packed with vitamin A – which supports bone health and muscle growth and helps to thicken the soup, so you don’t need to add cream. That’s right, put it back in the fridge."
1 smoked ham hock
3 celery sticks
1 teaspoon paprika
3 bay leaves
2 cans chopped tomatoes
2 litres of home-made chicken stock
handful of basil leaves
bunch of spinach
wholewheat macaroni pasta
1. Dice and saute all veggies (I typically cut close around the green zucchini skin and leave the inside for later with the broccoli).
2. Wash beans thoroughly (I soaked mine overnight) and throw away any odd looking ones! Add paprika and continue to stir for 10 minutes.
3. Add beans, tomatoes, chicken stock, bay leaves and hock. Allow to boil, then gently simmer.I left my pot to simmer until we came back from school pick up – approximately two hours.
Before serving, add spinach, basil and squeeze half a lemon for some zing!