Kids favourite soup? Minestrone hand-down! With four diverse food-likes and dislikes it’s always a creative challenge to find one pot meals that everyone enjoys, are nutritious and don’t take for ever to make.
There are countless ways to prepare a tomato and vegetable-based soup, but for this minestrone I add an extra ingredient that take the flavour and nutrition level up a notch. Introducing seaweed! A wonderful versatile ingredient that is full of minerals and adds a delicious subtle savoury flavour which the kids barely notice. In this recipe I uses wakame which softens very quickly- almost disintegrates into the soup. Available to buy in most supermarkets, its inexpensive and a little goes a long way.
For the Soup:
One onion, 2 celery sticks, 2 carrots, tin chopped tomatoes, packet of green French beans, tin of mixed beans, bullion stock powder, 3-4 strands of wakame seaweed snipped into small pieces and 50g of wholemeal spaghetti pasta. Some chopped herbs of your choice, basil/oregano/rosemary/parsley.
For the Garlic Bread:
Wholegrain loaf/baguette of choice sliced through the middle.
2 tbls spoons softened butter, (1-2 crushed cloves of garlic, 2 tblsp chopped fresh parsley- mixed together and spread on the bread. Gently warm in the oven for 7-10 minutes and slice.
Sauté chopped onions and celery in some olive oil, add diced carrots and cook for a few minutes. Add tin of tomatoes, green beans, tin of beans and seaweed. Mix a little the bullion with water from the kettle till soup dissolved and add to the soup base. Cook for 20 minutes. Then break up the spaghetti strands into small bits and add, stir well and cook for further 10 minutes. Add any chopped herbs you like, some grated parmesan, and serve with some wholegrain garlic bread. This soup keeps well for a few days in the fridge.