Gwinganna Minestrone

This soup is a Gwinganna classic. It is rich in vitamins and minerals and so easy to digest. You can add some shredded chicken, firm white fish or cannelloni beans if you would like to make it a heartier meal. The red chilli is optional, however, it is very high in vitamin C and has antibacterial properties to support your immune system.

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 large onion
• 3 garlic cloves, chopped
• 1 red chilli, slice (sliced)
• 2 large carrots, diced
• 1 stick celery, chopped
• 1 tbsp fresh oregano, chopped
• 1 bay leaf
• 1kg ripe tomatoes, diced, or 2 tins of diced tomatoes
• 4 cups vegetables or chicken stock
• 1 1/2 cups borlotti beans, cooked
• 1/2 cup red rice
• 2 medium zucchini, quartered and sliced
• 1 bunch kale or English spinach, chopped

Method:

1. Heat olive oil in a large stock pot over medium heat and saute onion and garlic for 5 minutes.
2. Add chilli, carrots and celery and cook for a further 3 minutes.
3. Add oregano, bay leaf, large pinch of salt and tomatoes.
4. Cook for 20 minutes, then add stock.
5. Bring to the boil then reduce heat to low and add borlotti beans. Simmer for 20-30 minutes. The longer the better.
6. Fill a medium saucepan with water and cook red rice until tender, approx 25 minutes. Darin and set aside.
7. Add zucchini, kale, basil and green beans to soup and cook for an additional 10-15 minutes. Season with salt and pepper.
8. To serve, place the red rice in the bottom of individual serving bowls and ladle the soup over.

Serves 8

Image credit: Pinterest