After a day at work, everyone wants something quick to eat that is also healthy and tasty. This recipe for minestrone soup will tick all the right boxes. Taken from Jules Clancy’s latest book, 5 ingredients 10 minutes, the recipes are as simple as that! >>
1 medium courgette finely sliced into coins
2 cloves garlic, finely sliced
400g can tomatoes
400g can cannellini beans or other white beans
4 tablespoons pesto, to serve
Simple Minestrone Soup
1. Heat a few tablespoons of olive oil in a large saucepan.
2. Cook the courgette and garlic over a medium-high heat for a few minutes or until the courgette is starting to soften.
3. Add the tomatoes and beans, and include the liquid from both cans. Simmer for another five minutes or until the courgette is cooked through.
4. Taste and season.
5. Serve hot with the pesto on top.
Vegan/dairy-free: Replace the pesto with a handful of torn basil leaves or some basil oil and a handful of toasted pinenuts.
Different veg: Replace the courgette with cavolo nero, cabbage or baby spinach. More substantial: add a few handfuls of cooked short pasta such as penne or add a few handfuls of torn rustic sourdough or ciabatta – a great way to use up stale bread.
Tomato alternative: Replace the canned tomatoes with about 400ml tomato purée, passata or commercial tomato pasta sauce.