Rachael Finch has shared the recipe for her kids’ favourite soup which can be made in four simple steps.
The model, 33, says daughter Violet, seven, and son Dominic, four, ‘love’ her healthy chicken minestrone which is made from basic ingredients such as carrots, onion, celery, pasta and passata.
Rachael, who raises her children in a $1.65million Sydney penthouse with husband Mike Miziner, says the soup is ‘easy peasy’ and can be made in advance because it keeps fresh for days.
A video of the recipe has been viewed 76,100 times since it was uploaded to the 2009 Miss Universe Australia’s Instagram account on Friday.
Rachael Finch (left) has delighted fans by sharing her simple recipe for minestrone soup (right)
The beauty queen turned businesswoman, who is the founder of supplement brand Kissed Earth, said she starts by preheating her oven to 170 degrees Celsius and adding all ingredients – except the pasta – to a baking dish.
The dish should be filled with one finely chopped onion, two carrots, two stalks of celery, two cups of passata, three cups of stock and 400 grams of chicken breast, seasoned with salt, pepper and three bay leaves.
Once the ingredients have been mixed together, Rachael said she covers the dish with a lid and places it in the oven for 45 minutes.
After this, she removes the dish from the oven, stirs in a cup of wholegrain pasta and leaves it to bake for another 30 minutes.
The 2009 Miss Universe Australia says the soup is ‘easy peasy’ and can be made in advance because it keeps fresh for days
Rachael (pictured) is continually wowing fans with her easy, nutritious recipes
Rachael then serves the minestrone with a handful of freshly chopped parsley – it’s that simple.
A video of her making the dish, which has racked up 1,843 likes since it was uploaded online on September 2, drew delighted responses.
‘Love this, love a classic minestrone!’ one woman wrote.
Another added: ‘Looks delish! And easy for the not-so-enthusiastic chef over here.’
It’s not the first time Rachael has wowed fans with a nutritious home-cooked soup.
Earlier this year, she shared a simple recipe for roasted tomato soup that she swears by during the cold winter months.
While every day varies on Rachael’s plate, she said she tries to eat according to the seasons, with soups and root vegetables in winter and salads and smoothie bowls in summer.
To make her favourite soup, Rachael said you’ll need tomatoes, garlic, thyme, extra Virgin olive oil, vegetable stock, shallots, tomato paste, cannelloni beans and Parmesan and crusty bread, to serve.
She also likes to put one teaspoon of her own Kissed Earth Magic 8 Vitality and Immunity powder in the mix, for ‘extra immune health’ as the temperature drops.
While every day varies on Rachael’s plate, she said she tries to eat according to the seasons, with soups and root vegetables in winter and salads and smoothie bowls in summer
The recipe, which takes under an hour to make, requires a food processor or stick blender as well as access to an oven.
Thousands who saw Rachael’s winter warming meal were impressed and said they will be trying to make it this weekend.
‘Yum, this looks delicious – thanks for sharing,’ one person replied.
‘This is one of my favourite recipes you’ve ever posted,’ said another.
How to make Rachael Finch’s favourite winter soup
Serves one
INGREDIENTS
Rachael shared the simple recipe (pictured) on her Instagram page
500g Roma tomatoes
1 clove garlic, finely chopped
1 sprig thyme, reserving a little to serve
1 tsp Kissed Earth Magic 8 powder (for extra immune health)
Salt and pepper to taste
2 tsp extra Virgin olive oil
1 brown shallot, chopped
1/2 tbsp tomato paste
2 cups vegetable stock
500g cannelloni beans (1.5 tins)
50g Parmesan, shaved, for serving (optional)
2 slices bread of choice, for serving
METHOD
1. Preheat oven to 200 degrees Celsius and line a baking tray with baking paper.
2. Place tomatoes and garlic on baking tray, scatter over thyme and season with salt and pepper. Bake for 20-25 minutes or until very soft, set aside.
3. Meanwhile, heat oil in a saucepan over medium-high heat. Saute shallots for a few minutes, until softened. Add tomato paste and sauté for another two minutes.
4. Add tomatoes, stock, Magic 8, and 3/4 of white beans and simmer for 10 minutes.
5. Blend soup with a stick blender or food processor. Place soup back into pot, stir through remaining beans and heat through.
6. Top bowls of soup with Parmesan and reserved thyme leaves and serve with bread.
Source: Rachael Finch