Pack in those veggies with this delicious minestrone from healthy food writer, Natasha Corrett.
2 cloves garlic
1 tsp olive oil
1 tsp oregano
1 tin tomatoes 400g
1 tsp vegetable stock powder
1 large carrot grated
70g green beans or asparagus
1 small courgette
1 cup frozen peas
80g pasta (1 cup)
1 tin cannellini beans 260g drained weight
Finely dice the green beans and courgette.
Grate the garlic and put into a pan with olive oil and oregano. Add the grated carrots, tomatoes, water and vegetable stock powder and stir.
Add the green beans, courgette and pasta and cook on a medium heat for 6-7 minutes or until pasta is soft.
Just before taking off the heat, add in the peas and cannellini beans to warm up.
Optional: If you have fussy eaters that don’t like green foods, you can peel the courgette before cutting it, swap the green beans for cauliflower and swap the peas for corn on the cob!
Adapt this recipe for weaning
Soups make a great meal for babies- use a no salt stock or leave the stock out altogether to keep the alt level low. Mash the pasta and veg to the right texture for your baby if needed, and let them dip some bread in as a finger food.