Winter Minestrone Soup
Minestrone soup is a classic Italian soup made with chunky vegetables, cannellini beans and broken up spaghetti. This clean eating minestrone soup uses winter vegetables and wholemeal pasta for a very hearty and nutritious soup.
- In a large soup pan, gently fry the onions, garlic, carrots and leek in the olive oil for 10 minutes.
- Add the stock and tinned tomatoes to the pan and simmer for another 10 minutes.
- Use your hands to break the spaghetti into short pieces, add them to the soup pan with the shredded cabbage and cannellini beans.
- Simmer gently for a further 10 minutes or until the spaghetti is just cooked, with a bit of bite. Stir in a handful of fresh parsley and season to taste with salt and pepper.