30 minutes
Hearty Minestrone Soup
ARTICLE
01 October 2024
2 mins read
2 mins read
Prep time:
Serves:
4
Average cost:
$
Ingredients
2 tbsp extra virgin olive oil
1 onion
2 carrots
2 celery stalks
2 cloves garlic, crushed
1/4 cup tomato paste
1/2 tsp dried thyme
1/2 tsp dried oregano
800g crushed tinned tomatoes
1L vegetable stock
2 cups water
1 1/2 cups dried pasta eg fusilli or macaroni
2 small zucchinis diced
1 can cannellini beans, drained and rinsed
2 large handfuls spinach or kale
Juice of 1/2 lemon
Parmesan cheese to serve (optional)
1 onion
2 carrots
2 celery stalks
2 cloves garlic, crushed
1/4 cup tomato paste
1/2 tsp dried thyme
1/2 tsp dried oregano
800g crushed tinned tomatoes
1L vegetable stock
2 cups water
1 1/2 cups dried pasta eg fusilli or macaroni
2 small zucchinis diced
1 can cannellini beans, drained and rinsed
2 large handfuls spinach or kale
Juice of 1/2 lemon
Parmesan cheese to serve (optional)
Method
- Finely dice the onion, carrot and celery. Heat a large stock pot to medium heat with the olive oil.
- Add the onion, carrot, celery, and sauté for 10 minutes.Add the garlic, herbs and tomato paste and stir through.
- Add the tomatoes, stock and water and bring to the boil. Add the pasta, zucchini and beans and turn the heat to medium. Allow to cook for 10 minutes or until the pasta is cooked through.
- Remove from the heat, season with salt and pepper if required, and add the baby spinach and lemon juice.
- Serve in bowls with a sprinkling of parmesan cheese if desired.
Notes:
- To make gluten free use gluten free pasta and vegetable stock
Dietary:
- Gluten Free (GF)
- Nut Free (NF)
- Dairy Free (DF)
- Vegetarian
- Vegan
- Egg free
- Cheap eat <$5 per serve (<$5)
- Meal Prep Friendly (MPF)
Nutritional Information (per serve)
| Calories | Protein | Carbs | Fats | Fibre |
|---|---|---|---|---|
| 314 | 9 | 49 | 8 | 7 |
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