18/07/2025
Warm up your winter nights with Bernadette’s nourishing take on classic minestrone! 🍲
Packed with veggies, plant-based protein, and rich flavour, this soup is a family favourite—plus, it tastes even better the next day. 🥕
INGREDIENTS 🥫
Cobram Estate Extra Virgin Olive Oil
1 chicken stock cube & 1 beef stock cube
1 leek
6 celery stalks
3 white flat mushrooms
4–5 small carrots
2 zucchini
1 tin cherry tomatoes
1 tin brown lentils
1 tin red kidney beans
METHOD 🥣
1️⃣ Roughly chop all veggies: celery, mushrooms, carrots, and zucchini.
2️⃣ Heat a generous splash of Cobram Estate Extra Virgin Olive Oil in a large pot on high.
3️⃣ Sauté the leek until soft.
4️⃣ Add carrots, celery, and zucchini. Lower to medium heat to prevent burning.
5️⃣ Stir in cherry tomatoes (Medicura tip: mash them to boost the flavour!) and mushrooms.
6️⃣ Dissolve both stock cubes in boiling water, then pour into the pot.
7️⃣ Add more boiling water as needed to cover the veggies.
8️⃣ Add lentils and red kidney beans.
9️⃣ Cover and simmer on low for at least 10 minutes—20–30 minutes for a deeper flavour.
1️⃣0️⃣ Serve hot and season with salt and pepper to taste.
Medicura tip: Top with cottage cheese or yoghurt for extra creaminess!
This soup is even more delicious the next day—perfect for meal prep or leftovers.
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📍Located in Croydon, Melbourne
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