Rainbow Minestrone Soup
Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 3 cup red cabbage
- 500milliliter reduced salt vegetable stock
- 2 medium potatoes
- 400grams Simply Simmer Veggie Mix
- 1tablespoons olive oil
- 840grams red kidney beans (no added salt)
- 4 slices sourdough
- 3 clove garlic
- 3/4 cup light shredded tasty cheese
Nutrition per serving
2750kJ / 655Cal
2750 Kilojoules or 655 Calories
32% of daily energy intake*
Protein
39.2grams
Fat
18.8grams
Carbs
75.0grams
Sugars
9.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line a baking tray with baking paper. Sprinkle cheese over the sourdough and bake on prepared tray for 13 minutes or until cheese is golden.
Step 2 of 4
Heat oil in a large pot and sauté potato and garlic for 2 minutes.
Step 3 of 4
Add cabbage and veggie mix and cook for 3 minutes, or until vegetables are slightly softened.
Step 4 of 4
Add stock, 2 cups water and kidney beans, reduce heat to low, and simmer for 5 minutes. Serve soup in bowls with cheesy sourdough on the side.
Categories
- Pescatarian
- Low saturated fat
- Seafood free
- Low salt
- Lunch
- Tree nut free
- Egg free
- Healthier Easier
- Winter
- Low sugar
- Sesame free
- Potato
- Halal
- High protein
- High fibre
- Vegetarian
- Dinner
- Italian
- Low fat
- Minestrone
- Peanut free
- Fresh Ideas
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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