Shred and Burn and Minestrone Soup


If you like to eat food as much as I do, then it’s probably a good idea to put trainers on every so often and run like you’re being chased.

Another option? Heading down to the gym and signing up for a class with a name like Pump, Shred, Burn and Misery.

“You think I got this butt by NOT jumping between my split lunges?” our instructor asks, presumably in a rhetorical way, as 20 grown women bounce about on mini trampolines. But this, of course, is the price of vanity. Little bit of health, let’s be honest, but mostly, vanity.

And so, into life, sometimes a little soup must occur. Packed with things that are bound to do us some good, and minus a whole bunch of calories. Moderation, and deliciousness. To restore balance on Mondays following a weekend of Eggs Benedict and steak Béarnaise.

Minestrone Soup

2 cloves of garlic
1 can chopped tomatoes
1 stock cube (or a pint of stock)
1/2 can chick peas
1/2 cup ditalini pasta
Zucchini, carrots, celery, fennel butternut squash, kale …
Cook the diced onion in a spray of cooking oil. Add the minced garlic.
  • Chop up any vegetables you happen to have, and add the sturdier ones to the pan (squash, zucchini, carrots, fennel, celery). Let everything cook until the vegetables start to brown. Season the veg really well.
  • Add the tomatoes and the stock (or cube and a pint of water.) Simmer the soup for 15 mins.
  • Check that the squash is cooked through (it might need longer). If it’s cooked, mash the veg lightly with a masher, then add the ditalini and chick peas and give the soup another 10 minutes. Add more water if necessary.
  • Add any softer vegetables (kale, peas, asparagus, beans) and let them cook through for a few minutes then serve – with a grating of parmesan if you like.
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