Ingredients
- 2 tablespoons coconut oil.
- 1 brown onion, finely diced.
- 3 garlic cloves, minced.
- 3 celery stalks, diced.
- 2 zucchinis, finely chopped.
- 1 l chicken or vegetable stock.
- 1 X 400 g chickpeas, drained and rinsed.
- 1 teaspoon dried thyme.
- 1 teaspoon dried basil.
- sea salt and freshly cracked black pepper, to season.
- 2 cups Savoy cabbage, finely shredded with a knife.
- 1 cup frozen peas.
- sourdough or gluten-free bread, to serve.
Directions
- 1. Heat oil in a large pot, add onion, garlic, celery and zucchini and sauté until tender, about 10-15 minutes.
2. Add the stock and chickpeas, herbs, salt and pepper. Simmer for 15 minutes.
3. Add cabbage and peas, continue simmering for a further 10 minutes. Serve soup straight from the pot with a slice bread, if you like.
Note
We harp on about the importance of greens and this Minestrone certainly delivers! Not only that, but this recipe comes in at under $2 a serve, so you're getting plenty of dense nutrition for your buck!
Ingredients
- 2 tablespoons coconut oil.
- 1 brown onion, finely diced.
- 3 garlic cloves, minced.
- 3 celery stalks, diced.
- 2 zucchinis, finely chopped.
- 1 l chicken or vegetable stock.
- 1 X 400 g chickpeas, drained and rinsed.
- 1 teaspoon dried thyme.
- 1 teaspoon dried basil.
- sea salt and freshly cracked black pepper, to season.
- 2 cups Savoy cabbage, finely shredded with a knife.
- 1 cup frozen peas.
- sourdough or gluten-free bread, to serve.
Directions
- 1. Heat oil in a large pot, add onion, garlic, celery and zucchini and sauté until tender, about 10-15 minutes.
2. Add the stock and chickpeas, herbs, salt and pepper. Simmer for 15 minutes.
3. Add cabbage and peas, continue simmering for a further 10 minutes. Serve soup straight from the pot with a slice bread, if you like.