Minestrone Soup

This gut-friendly, plant-rich soup is a staple here at GNC in winter! The secret is to balance it with veggies, plant-protein and good quality carbs (either whole grain pasta or bread) to ensure a satisfying and delicious meal.

Serves 8

Prep time: 25 minutes. Cook time: 25 minutes.

Ingredients:

4 Tablespoons (80ml) extra virgin olive oil

1 brown onion, chopped

2 large carrots, chopped

2 garlic cloves, chopped

2 stalks celery, chopped

1 punnet cherry tomatoes, chopped

2 large zucchinis, chopped

3 cups (750ml) vegetable stock

2 cups (500ml) water

2x 400g cans diced tomatoes

1x 400g can cannellini beans, drained and rinse thoroughly

2 Tablespoons flat-leaf parsley, roughly chopped

12 basil leaves, roughly chopped

160g parmesan, finely grated

1 loaf dark rye sourdough, sliced (16 slices)

Method:

1. Heat olive oil over medium heat in a large saucepan. Add onion, carrot, garlic, celery and zucchini. Cook for 10-15 minutes or until vegetables are softened, stirring occasionally.
2. Add fresh and canned tomatoes, vegetable stock and water and mix together. Bring to the boil, and then simmer for 25 minutes.
3. You can use a stick blender to blend the mixture until smooth if you prefer that consistency (or are hiding vegetables from the kids!) or just stir in cannellini beans and cook mixture for 2 minutes. Mix in parsley and basil.
4. Ladle soup into serving bowls, sprinkle with parmesan and serve with sourdough.