Hearty minestrone soup
prep: 20 minutes
cook: 25 minutes
serving: 6
Nutrition Facts
each serving
KCal
305
Carbs
40.7g
fiber
8.1g
Protein
10g
Fat
9.5g
Saturates
1.4g
Sugars
9.4g
Salt
0.15g
Fruit/Veg Portion
2
Ingredients
all 16 types- 1 tbsp oil
- 2 cloves garlic, crushed
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 sticks celery, finely sliced
- 450g floury potatoes, chopped
- 1.5L vegetable stock
- 1 x 400g tin chopped tomatoes
- 125g small pasta shapes
- 200g French beans, halved
- 100g frozen peas
- quarter Savoy cabbage, roughly chopped
- 4 tbsp fresh parsley, chopped
- 4 tbsp pesto sauce
- freshly ground pepper
- 30g fresh Parmesan cheese shavings
Directions
3 steps in totalStep 1
Heat the oil in a large pan, add the garlic, onion, carrot, celery and potatoes and fry for 3-4 minutes until beginning to soften but not brown.
Step 2
Add the stock and tomatoes, bring to the boil and simmer for 10 minutes. Add the pasta, beans, peas and cabbage and continue to cook for a further 10 minutes, or until the pasta is cooked.
Step 3
Stir through the parsley and pesto and season well. Serve topped with Parmesan cheese shavings.
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