Delicious, vegetable packed minestrone soup
This super soup is perfect for your evening meal if you’re on a non-training day, want something light and don’t want to spend ages preparing your dinner. You can prepare it at the weekend and bottle it up ready for when you need it.
1 tbsp. coconut oil
1 medium onion, finely chopped
100 g carrots, chopped
50g celery, chopped
50g leeks, chopped
50g courgette, chopped
1 can chopped tomatoes
2L chicken or vegetable stock
100g frozen peas
1 can baked beans
25g spaghetti, broken into small pieces
Heat the oil in a large saucepan and sauté the onion and leeks for a couple of minutes.
Add the chopped carrots, and celery and sauté for a further four minutes.
Add the stock and chopped tomatoes and simmer, covered for 15 minutes.
Add the courgette, pasta, peas and baked beans and cook for 10 more minutes, or until the pasta is cooked.
Season to your tastes, and serve or bottle up for later.
Swap shop: If you don’t want the pasta, you can use either potato or sweet potato, and just add it when you add the carrot.
Little tip: If I ever buy shop bought soup I save the tub so I can put my homemade soup in it, or I use empty jars. It means I can freeze portion sized amounts, and store a couple in my fridge for the week.