Ingredients
- 1 tablespoon butter.
- 1 small (100g) brown onion, finely diced.
- 2 garlic cloves, minced.
- 2 celery stalks, diced.
- 1 small (100g) zucchini, diced.
- 500 ml vegetable stock.
- 1 cup Cooked Chickpeas.
- 2 teaspoons sprigs thyme, leaves picked.
- 200g white cabbage, finely shredded with a knife.
- 1/2 cup frozen peas.
- sea salt, to season.
- freshly ground black pepper, to seaosn.
- 1/2 lemon, juiced.
- 2 slices sourdough bread, toasted, to serve.
Directions
- 1. Melt butter in a large pot and add onion, garlic, celery, zucchini and thyme and sauté until tender (approximately 10 minutes).
2. Add the stock and Cooked Chickpeas and simmer for 15 minutes.
3. Add cabbage and peas, continue simmering for a further 10 minutes. Season with sea salt and pepper and stir through lemon juice.
4. Separate soup between a bowl for dinner tonight and a container for lunch tomorrow. Serve both with a piece of sourdough bread.
Note
Gluten-free option: Use gluten-free sourdough bread. Or alternatively, use an extra 1/2 cup of chickpeas into your minestrone to bulk it out a little more.
Dairy-free option: Use coconut oil in place of butter.
We harp on about the importance of greens and this Minestrone certainly delivers! Not only that, but this recipe uses the cheap veggies we could find!
Ingredients
- 1 tablespoon butter.
- 1 small (100g) brown onion, finely diced.
- 2 garlic cloves, minced.
- 2 celery stalks, diced.
- 1 small (100g) zucchini, diced.
- 500 ml vegetable stock.
- 1 cup Cooked Chickpeas.
- 2 teaspoons sprigs thyme, leaves picked.
- 200g white cabbage, finely shredded with a knife.
- 1/2 cup frozen peas.
- sea salt, to season.
- freshly ground black pepper, to seaosn.
- 1/2 lemon, juiced.
- 2 slices sourdough bread, toasted, to serve.
Directions
- 1. Melt butter in a large pot and add onion, garlic, celery, zucchini and thyme and sauté until tender (approximately 10 minutes).
2. Add the stock and Cooked Chickpeas and simmer for 15 minutes.
3. Add cabbage and peas, continue simmering for a further 10 minutes. Season with sea salt and pepper and stir through lemon juice.
4. Separate soup between a bowl for dinner tonight and a container for lunch tomorrow. Serve both with a piece of sourdough bread.
Note
Gluten-free option: Use gluten-free sourdough bread. Or alternatively, use an extra 1/2 cup of chickpeas into your minestrone to bulk it out a little more.
Dairy-free option: Use coconut oil in place of butter.