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Minestrone Soup
48 people liked
This classic minestrone soup recipe is packed full of veg and makes for the perfect winter warmer! It is great for using up leftovers in your fridge and pantry.
10
Serves
0
Serves of Fruit
(Per Serve)
2
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 2 medium brown onions
- 2 carrots
- 3 celery stalks
- ¼ butternut pumpkin
- 3 cloves garlic, crushed
- 2 teaspoons smoked paprika
- Olive oil, to drizzle
- 2L vegetable stock, salt reduced
- 400g can crushed tomatoes
- 400g can borlotti beans, drained and rinsed
- 300g dried pasta
- 200g frozen spinach
- 200g peas OR broad beans, frozen
- Cracked black pepper
METHOD:
- DICE the onions, carrots, celery and pumpkin into 1cm pieces and place into soup pot. Add garlic, paprika and a drizzle of olive oil.
- FRY over medium heat for 10 minutes, stirring occasionally.
- ADD vegetable stock, tomatoes and beans. Bring to the boil and then simmer for 15 minutes.
- ADD frozen spinach, peas and pasta and simmer for a further 15 minutes until the pasta is cooked.
- SERVE with cracked pepper
RECIPE NOTES:
NUTRITION: Per Serving
1252
kJ
8.2g
Fat
4.23g
Sat. Fat
35.8g
Carbs
8g
Sugars
7.9g
Fibre
16.9g
Protein
948mg
Sodium
NUTRITION: Per 100 grams
274
kJ
1.8g
Fat
0.9g
Sat. Fat
7.84g
Carbs
1.8g
Sugars
1.7g
Fibre
3.7g
Protein
208mg
Sodium
