Hearty Minestrone Recipe

How to Make a Hearty Minestrone

Method

1. Peel and finely chop the onion, pumpkin and carrots.
2. Wipe and chop the celery finely. Peel and mince the garlic.
3. In a large saucepan, sauté the onion, garlic and celery in the olive oil for a few minutes, then add the chopped carrots and pumpkin.
4. Add the boiling water and tomatoes, then crumble over the stock cubes.
5. Bring to the boil, stirring as you cook.
6. Add the tomato paste, paprika, oregano and pepper, then season with some salt and cook for 15 minutes.
7. Shred the cabbage and chop the zucchini finely, then add to the pan and cook for a further 8 minutes.
8. Add the drained beans to the pan.
9. Slice the spinach leaves roughly and add to the pan.
10. Cook for another 5 minutes, then serve.

TIP: Once cooled, keep in the fridge in an airtight container for up to 3 days.