Easy minestrone

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A hearty crowd-pleaser


2 tbsp olive oil
2-3 cloves garlic, chopped
1 brown onion, diced
1/2 red capsisum, diced
3 stalks of celery, chopped
1 potato, cut into small dice
1-2 carrots, diced
300g diced pumpkin
pinch of chilli flakes
1/2 tsp paprika
a good whack of salt & pepper
1 can cannellini beans
1 can diced tomatoes
6 cups chicken or vegetable stock
a couple of handful of baby spinach


Gently fry garlic and onion in olive oil for a few minutes until softened
Sprinkle in spices and fry for a minute or two
Add remaining vegetables and stir
Add cannellini beans, diced tomatoes and stock, cover and simmer for an hour and a half until all the vegies are tender
Adjust consistency to your liking by adding water
Throw in the baby spinach at the end to wilt
Mash lightly to combine (optional)
Ladle into bowls, drizzle with pesto, sprinkle with parmesan cheese and serve with garlic sourdough toast

Serves 4

Recipe by Jacqueline Forster


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