Minestrone soup

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  • Serving: 6
  • Prep time: 20 m
  • Cook time: 60 m
  • Ready in: 1:20 h
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A low-fat, vegetarian minestrone soup to keep you warm on a cold winter’s night.

Credit by: KingOfChef

Ingredients

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Nutrients

853 kj ENERGY
6g FAT TOTAL
1g SATURATED FAT
8g FIBRE
8g PROTEIN
3mg CHOLESTEROL
275.13mg SODIUM
8g CARBS (SUGAR)
24g CARBS (TOTAL)

Step by step method

  • Step 1

    Place the tomatoes, potatoes, pumpkin, onion, carrots, celery, garlic and oregano in a large saucepan.

  • Step 2

    Stir in the water and bring to the boil over medium-high heat. Reduce heat to medium and cook, almost covered, for 45 minutes.

  • Step 3

    Add the zucchini and macaroni, and cook, stirring occasionally, for 10 minutes. Stir in the beans and cook for a further 5 minutes or until the zucchini and pasta are tender.

  • Step 4

    Stir in the parsley and taste and season with salt and pepper. Ladle into serving bowls. Drizzle with the olive oil, sprinkle with the parmesan and serve immediately.

Tips & variations

  • Note: You can use a can of red kidney beans, rinsed and drained, in place of the borlotti beans, if preferred.

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