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Minestrone Soup

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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.

Serves

Serves of Fruit

(Per Serve)

Serves of Vegetables

(Per Serve)

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
Parmesan, grated (to serve)
CROUTONS (optional):
½ loaf ciabatta or stale bread
Pepper, to taste
Parmesan, grated
Extra virgin olive oil

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, grated parmesan and crusty croutons.
Croutons (optional): PREHEAT oven to 180°C.
TEAR bread into chunks and top with pepper, parmesan and a drizzle of olive oil.
BAKE for 20-25 minutes, or until golden and crispy.

RECIPE NOTES:

The nutritional analysis below does not include croutons.

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NUTRITION: Per Serving

1252

8.2g

Fat

4.23g

Sat. Fat

35.8g

Carbs

Sugars

7.9g

Fibre

16.9g

Protein

948mg

Sodium

NUTRITION: Per 100 grams

274

1.8g

Fat

0.9g

Sat. Fat

7.84g

Carbs

1.8g

Sugars

1.7g

Fibre

3.7g

Protein

208mg

Sodium

ACKNOWLEDGEMENT:

Recipe originally published by Queensland Country Women's Association's Country Kitchens team.