Cannellini Bean Minestrone

Cannellini Bean Minestrone

Cannellini Bean Minestrone

Ingredients:

• Coconut oil, 3 tbsp.

• Onion, 1 

• Celery stick, 3

• Carrot, 1

• Zucchini, 1

• Garlic, 3 cloves

• Cannellini beans, cooked, 450 g OR chicken breast 450 g

• Chopped tomatoes, 1 can 

• Vegetable stock, 1.2 - 1.5 liter

• Bay leaf, 1

• Dried oregano, 1 tbsp.

• Greens (kale, chard), 2 handfuls

• Basil, 1 handful 

• Whole grain pasta, 180 g

Instructions:

Heat coconut oil in a large pot over medium heat.

Add chopped onion, celery, carrot, zucchini, and garlic, and sauté until the vegetables are softened.

Stir in cannellini beans, chopped tomatoes, and vegetable stock.

Add bay leaf and dried oregano.

Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes.

Add greens such as kale and chard, along with basil, to the pot.

Simmer for an additional 5 minutes.

In a separate pot, cook the whole grain pasta according to package instructions.

Drain the pasta and add it to the soup, stirring well.

Before serving, remember to remove the bay leaf.