Hearty Minestrone Soup

As the weather cools down, my food preferences change. I opt for warming and satisfying foods, and soup is definitely a go-to for me. I love soups filled with vegetables and beans or lentils as those are, more often than not, my feel good foods. They are the foods that make me feel good and give me long-lasting energy.

This is a hearty soup, filled to the brim with fibre and nutrients from the veggies and beans, but also iron and protein from the beef mince. Serve with a piece of grainy bread or toast and a generous grating of parmesan and you have yourself a super satisfying, warming and nutritious lunch or dinner option as the weather cools.

What you need:

2 tablespoons olive oil

1 onion, finely diced

3 garlic cloves

3 stalks celery, cut into 1cm pieces

2 large carrots, cut into 1cm cubes

Salt and pepper to taste

500g lean beef mince

3-4 tomatoes, diced (or an extra tin)

1 litre low sodium stock of choice

1 can diced tomatoes

2 cans kidney beans, rinsed and drained, or about 1.5 cups dried beans soaked over night then rinsed and drained

4 dried bay leaves

2 teaspoon dried mixed herbs

Grated parmesan, to serve

What you do:

In a large saucepan, add the oil and heat over medium heat. Stir in the onion, garlic, carrot and celery and season with salt and pepper. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.
Add the mince and cook until browned.
Add the tomatoes, stock, beans, bay leaves and mixed herbs. Bring the mixture to the boil.
Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30-40 minutes.
Remove the bay leaf and discard. Ladle the soup into bowls and garnish with Parmesan. Serve with pasta, rice or grainy bread for a hearty meal, or on it's own for a lighter option.