Minestrone soup

Summary

Yield
Servings
Prep time30 minutes
Meal categorySoup
Recipe sourceHealthy Food Guide

Description

Fill up this winter with this delicious soup made from veggies and pasta.

Ingredients

  cooking oil spray
1 brown onion (finely chopped)
2 celery stalks (chopped)
2 carrots (chopped)
2 Zucchini (chopped)
2CloveGarlic (crushed)
3Cupreduced-salt vegie stock
2Gramcans reduced-salt diced tomatoes
1⁄2Cupmacaroni
400Gramcan no-added-salt borlotti or kidney beans (rinsed)
50Gramgreen beans (trimmed, cut into 3cm lengths)
1⁄2CupChopped flat-leaf parsley
30Gramshaved parmesan (to serve)

Instructions

  1. Spray a large saucepan with oil and place over medium heat. Add onion, celery, carrot and zucchini and cook, stirring, for 5 minutes. Add garlic and cook another 1–2 minutes.
  2. Add stock, tomatoes, pasta and 2 cups water and stir well. Bring to the boil, then reduce heat to a simmer. Cook, stirring occasionally, for 10 minutes.
  3. Add borlotti and green beans. Cook, stirring, for 1–2 minutes, until pasta is tender. Garnish with parsley and parmesan.

 

Nutrition Information
  • Energy: 1456kJ
  • Calories: 348cal
  • Protein: 16.6g
  • Fat: 6.1g
  • Saturated fat: 2.0g
  • Carbohydrates: 50.0g
    • sugars: 13.9g
  • Dietary Fibre: 12.3g
  • Sodium: 968mg
  • Calcium: 182mg
  • Iron: 2.5mg

Kindly reproduced from Healthy Food Guide. For further recipes visit www.healthyfoodguide.com.au and to sign up to the e-newsletter. Or become a Nutrition Australia member to get 23% off a 12-month subscription. 

 

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