Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
6
- 1tablespoons tomato paste
- 100grams green beans, trimmed, cut into 2cm lengths
- 1 carrot, diced into 1cm pieces
- 1 stalk celery, finely chopped
- 1 brown onion, finely chopped
- 2tablespoons continental parsley, chopped
- 1 white potato, peeled, diced into 1cm pieces
- 420grams can cannellini beans, rinsed, drained
- 1tablespoons extra virgin olive oil
- 1L salt-reduced chicken stock
- 400grams can diced tomatoes
- 1/2 cup parmesan, finely grated
- 6 slices crusty bread (to serve)
- 1/2 cup macaroni
- 1 garlic clove, thinly sliced
Nutrition per serving
1870kJ / 445Cal
1870 Kilojoules or 445 Calories
21% of daily energy intake*
Protein
19.8grams
Fat
13.0grams
Carbs
61.7grams
Sugars
8.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A quick and easy one-pot minestrone soup recipe. Make this hearty vegetable soup to warm you up during the winter months.
Method
Step 1 of 3
Heat oil in a large saucepan over medium heat. Add onion and celery, then cook, stirring for 5 minutes or until onion has softened. Add garlic, carrot and potato, then cook, stirring, for 4 minutes.
Step 2 of 3
Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, stock and 1/2 cup water, then bring to the boil. Boil gently for 10 minutes. Add pasta, then simmer for 10 minutes or until pasta and vegetables are almost tender.
Step 3 of 3
Add cannellini and green beans, then cook, stirring, for 2 minutes or until green beans are tender. Season. Ladle soup into bowls, scatter over parsley and parmesan, and serve with bread.
Instruction tip
Add 1 tablespoon of pesto at the end for extra flavour.
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