This soup can be turned into true minestrone by adding organic beans in season such as borlotti and cooked pasta!
½ brown onion, finely diced
2 sticks celery, finely diced
1 carrot, finely diced
1 small zucchini, finely diced
125g green beans
½ red capsicum, deseeded & roughly chopped
1 broccoli, cut into pieces
¼ cup basil, finely chopped
50g fetta*
1ltr organic chicken stock, vegetable stock or filtered water
sea salt and freshly cracked pepper, to season
In a large saucepan, add all the vegetables (except for broccoli), cover with stock or water and cook over medium heat 15-20minutes or until softened.
Add the broccoli and basil, top up with extra stock or water if needed and cook a further 5 minutes.
Remove from heat, season and ladle into bowls, crumble the feta over.
* Omit, for a dairy free soup
Serves 4
© Clare Flynn 2012
