This version is a bit different to the traditional version as we know it. It’s been spiked with paprika, rounded out with a touch of cumin and made with gluten-free pasta but it stills does exactly what a minestrone soup should do and that’s nourish you from the inside, out.
Let’s run through the nutrition of this soup. Instead of using a regular base of celery, fennel is used in this soup to give it a deliciously rich and slightly sweet flavour. Fennel is more flavoursome than celery and is a wonderful vegetable for your digestive tract with it having soothing and calming properties.
The beans add a protein source to this soup which it otherwise wouldn’t necessarily have. Beans also slow down the absorption of glucose into your blood stream thanks to their fibre content which helps your energy stay stable and on track after you’ve eaten.
Kale is one of the healthiest greens out there and is nature’s multivitamin, containing nutrients such as A, C and K as well as potassium, iron and calcium. It is also a plant food that aids your body in detoxification and supporting the liver.
Lastly, the basil on top is also a source of vitamins A and C but also is high in essential oils. Basil’s essential oil is thought to be uplifting and it’s best to eat it in it’s fresh, uncooked state to maintain its aromatic properties.
The best thing about this soup is that you can sub in and out any vegetables according to the season. It can be made with sweet potato as opposed to carrot if you prefer your soup a little sweeter, you can add in some green beans, change the kale to another super green such as silver beet or chard and even mix up the beans to whatever is in your pantry.
It’s a forgiving soup and the base flavours of onion, garlic and fennel as well as the herbs and smoky spices will make sure any changes you make to the soup will still leave you with a delicious, warm bowl of nourishing minestrone.
gluten-free, dairy-free, vegan, vegetarian
Serves 4