Minestrone soup recipe

13 ratings Rate
  • Serves 1
  • 10 mins to prepare and 1 hr 10 mins to cook
  • 795 calories / serving
  • Healthy
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Minestrone SoupHERO

Heat the oil in a large saucepan over a medium heat. Add the onion and garlic and gently fry, without browning, for 2-3 minutes. Add the carrots, celery and courgettes, and cook for further 4-5 minutes.

Stir in the tomatoes. Fill the tomato can with water twice and mix into the vegetables along with the chopped basil. Season with freshly ground black pepper and then simmer gently for 30 minutes.

Add the cannellini beans and the cabbage, and simmer gently for a further 30 minutes.

Sprinkle with grated Parmesan just before serving.

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  • Ingredients

  • 2tbsp of olive oil
  • 1 onion, chopped
  • 2 garlic cloves, roughly chopped
  • 2 carrots, peeled and diced
  • 2 medium courgettes, diced
  • 1 large tin (400g) of chopped tomatoes
  • 1tbsp of fresh basil, roughly chopped
  • freshly ground black pepper
  • 1 large tin (400g) of cannellini beans, drained and rinsed
  • ¼ green cabbage, chopped
  • 1tbsp of grated Parmesan cheese
  • Energy 3275kj 795kcal 40%
  • Fat 32g 46%
  • Saturates 8g 40%
  • Sugars 45g 50%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 83.1g Protein 42.6g Fibre 38.4g


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