Try this Minestrone soup recipe, a perfect recipe for those cold nights.
1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 large carrot, peeled and roughly chopped
2 sticks celery, sliced
600ml hot vegetable stock, made with 1 stock cube
400g tin chopped tomatoes
1 tbsp dried oregano
200g cannellini beans, drained
15g basil, chopped
- Heat the oil in a large saucepan and add the onion, garlic, carrot and celery. Cook, stirring occasionally, for 5 mins until the onion has softened.
- Stir through the vegetable stock, chopped tomatoes and oregano. Cover and cook for 20 mins, stirring occasionally.
- Stir through the cannellini beans and simmer uncovered for a further 5 mins. Add in the basil and stir until combine.
- Serve warm and enjoy!