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Healthier minestrone recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your minestrone with zucchini and borlotti beans for a healthier winter indulgence.
Ingredients:
  • 54.60 gm extra virgin olive oil, plus extra, to drizzle
  • 3 free-range gluten-free bacon rashers, sliced
  • 2 large desiree potatoes, scrubbed, cut into 1cm pieces
  • 1 leek, thinly sliced
  • 1 red onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 3 zucchini, thinly sliced
  • 750ml (3 cups) Chicken Style Liquid Stock
  • 400g can borlotti beans, rinsed, drained
  • 400g can chickpeas, rinsed, drained
  • 1-2 lemons, juiced
  • Shaved parmesan, to serve
  • Fresh celery, to serve
  • Continental parsley leaves, to serve
Instructions:
  • In a stockpot over medium heat, heat half of the oil. Add bacon, potato, leek, onion, and garlic. Cook for 10 minutes, stirring occasionally, until soft and golden.
  • Incorporate the zucchini into the pan with the rest of the oil and sauté for an additional 5 minutes, or until lightly golden.
  • Pour in the stock and simmer until the potatoes are tender. Introduce borlotti beans and chickpeas. Adjust the flavor with lemon juice. Heat through for 1-2 minutes. Season to taste. Serve the minestrone in bowls, drizzle with oil, and garnish with parmesan, celery, or parsley leaves.

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