Minestrone soup

Ingredients

• 2 cans of chopped tomatoes
• 1 can of kidney beans
• 1 can of chickpeas
• 1 can of corn
• 1 cup of frozen peas
• 1 small sweet potato
• 2 small potatoes
• 1 small onion
• 1 eggplant
• 1 carrot
• 3 handfuls of shiitake mushrooms
• 3 cloves of garlic
• 2 big handfuls of sweet basil
• 1 big handful of finely chopped fresh parsley
• 1 tsp sea salt
• ½ tsp chili powder
• 1-2 tsp garlic powder
• 1 tsp dried oregano

Directions

1. Chop onions and garlic finely and pan fry until golden. Transfer to soup pot (don't put on heat yet).
2. Chop mushrooms in slices and pan fry until they smell good.
3. Chop eggplant into small pieces and pan fry until tender and a little browned. Transfer to soup pot.
4. Add tomatoes plus ½ can of water into the soup pot and put on low heat.
5. Chop sweet potato, potato and carrott into small cubes and add tosoup pot.
6. Add kidned beans with the juice.
7. Drain add the chick peas.
8. Add the corn with juice, and add the peas too.
9. Roughly chop the basil and add.
10. Cover and bring to the boil.
11. Reduce heat to simmer, semi-covered for 15-20 mins, stirring occasionally.
12. Add salt, chili powder, garlic powder, oregano, parsley.
13. Mix thoroughly and simmer for a further 10-15 mins.
14. Check potato, sweet potato and carrot are softened.

See also

• Recipes