Veggie-Packed Minestrone

As we head into the cooler months, this minestrone soup is at the top of our list for an easy, veggie packed lunch or dinner. The veggies, pasta and beans are all nice and soft so are great for bubs and toddlers to smush and mush, you can even puree or mash small portions for little ones who prefer smoother soups and to encourage the transition to family food.

Soups & Fussy Eating: Although for fussy preschoolers, such as my George, who have been enjoying summer salads and sandwiches and forgot how much they loved soups there are a few things you can do to try and reintroduce them back as a favourite. First continue to offer small portions of the soup throughout winter without any pressure to eat, or even try it. Serve some of their favourite foods (like cheesy or avocado toast dippers and fruit) alongside the soup to help avoid any meltdowns or scrambles for an alternative meal. Plus the dippers might encourage some positive interaction, even a taste, with the soup. Also try to eat the soup with your children to show them it’s not poisonous (haha) and actually yummy. One last thing, be calm, be patient. Happy eating x

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Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, finely chopped
• 1 carrot, diced
• 1/2 cup mushrooms, chopped
• 1/2 cup sweet potato, diced
• 2 x 400g no added salt chopped tomatoes
• 1 litre reduced salt vegetable (or chicken) stock
• 500ml water
• 1 cup macaroni (or small pasta)
• 1 zucchini, diced
• 1/2 cup green beans, chopped
• handful of baby spinach, chopped
• 1 x 400g cannellini beans or chickpeas, rinsed and drained
• pepper to taste
• grated parmesan (optional) and crusty bread (optional), to serve

Method

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, celery, carrot, mushrooms and sweet potato and saute for 5-10 minutes or until the vegetables have softened without colouring. -

Step 2

Add the tomatoes, stock and water and bring to the boil. Add the macaroni, zucchini and green beans and cook for 8-10 minutes or until the pasta is al dente. Add the spinach and cannellini beans and cook until the water begins to simmer. -

Step 3

Season with pepper and serve with grated parmesan and crusty bread. -

Step 4

Storage: keep leftover soup in the fridge for 2-3 days or store in individual serves in the freezer for 2-3 months. -