Poor and fat week is coming to a close my follower chums but fear not, here’s one more jolly slimming and jolly cheap recipe to send you on your way… I would write more but I’m tired and can’t be bothered.
Green minestrone
Serves 6 / Hands on time 30 mins / Total time 40 mins / V Vn ❄
1 tsp rapeseed oil
1 medium white onion, finely chopped
2 medium carrots, peeled and chopped
3 celery sticks, finely chopped
8 leaves of savoy cabbage or 2 handfuls or kale, roughly chopped
1 leek, roughly chopped
¼ tsp salt
1.5 litres vegetable stock, I use 2 Knorr stock pots
75g orzo pasta or bashed pasta
30g fresh basil
2 garlic cloves, roughly chopped
Vegetarian Italian hard cheese or Parmesan* grated to serve (optional)
Drizzle of extra virgin olive oil to serve
Bread to serve (optional)
Method
1. In a large, saucepan of heavy bottomed pot, sweat the chopped onion, leek, carrot, celery and 1/4 tsp of salt in the oil along with a dash of water over a medium heat for 20 minutes until soft.
2. Add the stock, season with pepper and bring to the boil. Once boiling turn the heat down and simmer for 15 mins. Add the pasta and continue to cook for 10 mins.
3. Meanwhile, in a mini blender or food processor, blitz the fresh basil, chopped garlic and 8 tablespoons of the vegetable soup water together until you have a watery green liquid. Add this to the soup and give it a good stir. Finally add the cabbage or kale and cook for a further 5 minutes.
4. Ladle into bowls, sprinkle with cheese (optional) and finish with a drizzle of extra virgin olive oil. Serve with bread and butter.
If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.
V– Vegetarian Vn – Vegans forgo the cheese
* Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.
❄ The soup is suitable for home freezing once cooled. Consume within 3 months.
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