Minestrone Soup

Ingredients

• Olive oil 1 tbsp
• Onion 1 large, chopped
• Garlic 2 cloves, minced
• Carrots 2 medium, diced
• Celery sticks 2, diced
• Potatoes 2 medium, peeled and diced
• Courgette 1 medium, diced
• Chopped tomatoes 1 x 400g can
• Cannellini beans 1 x 400g can, drained and rinsed
• Vegetable stock 1 litre
• Dried oregano 1 tsp
• Fresh basil small bunch, chopped, plus extra for garnish
• Salt to taste
• Black pepper to taste
• Frozen peas 100g (optional)

Method

1. Heat the olive oil in a large saucepan or pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced potatoes, courgette, tinned chopped tomatoes, drained cannellini beans, vegetable stock, and dried oregano. Bring to a simmer.
4. Reduce the heat to low, cover, and cook for 20-25 minutes, or until the potatoes are tender.
5. Stir in the chopped fresh basil and frozen peas (if using) and cook for a further 2-3 minutes until the peas are bright green and heated through.
6. Season generously with salt and black pepper to taste. Serve hot, garnished with extra fresh basil.