It is important to make sure you have a variety of colour on your plate for each meal so choose lots of different coloured fruits and vegetables. There is evidence that certain phytochemicals found in brightly coloured fruits and vegetables may function as anti-inflammatory agents as well as reduce the risk of certain cancers, diabetes and heart disease. Try my healthy and delicious Minestrone to consume lots of these fabulous phytochemicals and avoid those aches and pains.

MINESTRONE

Preparation time: 10 minutes
Cooking time: 25 minutes
2 rashers bacon, chopped
1 small onion, diced
2 cloves garlic, crushed
2 stalks celery, sliced
1 carrot, sliced
1 zucchini, sliced
¼ cauliflower, chopped
1 head broccoli, chopped
3 cups chicken stock
400g tin diced tomatoes
25g thin spaghetti, broken into pieces (or gluten-free spaghetti)
freshly grated parmesan cheese, to taste

1. Place bacon, onion and garlic in a large saucepan and fry over medium heat for 2-3 minutes.
2. Add celery, carrot, zucchini, cauliflower and broccoli and sauté a further minute.
3. Add stock, tomatoes and spaghetti and simmer for 20 minutes. Serve with parmesan cheese and crusty bread if desired.

Serves 4