I love this Minestrone Soup. It’s perfect for this time of year as it’s not too heavy. But it is still warming and filling and a little bit of fun!
The soup makes 4 portions but can easily be frozen and stored as individual servings. Then you can take it to work and heat in the microwave if necessary. It smells divine when cooking so you’ll be the envy of all your friends.
Serves 4 • Ready in 30 minutes
1 tbsp olive oil (99 cals)
1 onion, chopped (54 cals)
2 carrots, peeled and chopped (70 cals)
3 celery sticks, trimmed and chopped (15 cals)
2 garlic cloves, peeled and finely chopped (8 cals)
2 tbsp tomato paste (60 cals)
1 x 400g (14oz) tin chopped tomatoes (64 cals)
1¼ litres (5 cups) vegetable stock (made from 2 cubes) (70 cals)
1 bay leaf
400g (14oz) tin cannellini beans, drained and rinsed (259 cals)
100g (3½oz) conchiglie (shell) pasta (or broken up spaghetti) (354 cals)
75g (3oz) frozen peas (50 cals)
salt and pepper
• Heat the olive oil in a large saucepan over a low heat. Add the onion, carrot and celery and fry gently for 10 minutes. Stir in the garlic and tomato paste and fry for another 2 minutes.
• Add the tinned tomatoes, stock and bay leaf. Bring to a simmer and cook gently for 15 minutes.
• Add the cannellini beans, pasta and peas and cook for a further 10 minutes, or until the pasta is cooked. Remove the bay leaf and season with salt and pepper before serving.