Minestrone soup

( 0 out of 5 )
Loading...
ChefOfKing graph
  • 6Servings
  • 20 mPrep Time
  • 60 mCook Time
  • 1:20 hReady In



Print Recipe

A low-fat, vegetarian minestrone soup to keep you warm on a cold winter’s night.

Credit by: KingOfChef

Ingredients

  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +
  • Add to Shopping List +

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)




Steps to cook

  • 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.




Leave A Comment

Your email address will not be published. Required fields are marked *

Call to action banner image
- Shopping List
x

Lost Password