Vegetable and cod minestrone recipe

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  • Serves 4
  • 25 mins to prepare and 40 mins to cook
  • 294 calories / serving
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Heat the olive oil in a large saucepan over a moderate heat. Sauté the onion, garlic, carrot, celery and potato for 6-7 minutes, stirring occasionally, until softened. Add the tomato pureé, vegetable stock and canned chopped tomatoes, stirring well to combine. Bring to the boil, then reduce to a simmer for 10-15 minutes.

Add the conchiglie and cod, simmering for 10-12 minutes until the pasta and cod are soft and tender. Add the peas at the last minute to heat through for 2 minutes. Adjust the seasoning and spoon into serving bowls. Garnish with a sprig of basil leaves before serving.

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  • Ingredients

  • 1.5l vegetable stock
  • 50ml olive oil
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 3 sticks celery, peeled and diced
  • 2 cloves garlic, minced
  • 1 large potato, peeled and diced
  • 100g frozen peas
  • 400g canned chopped tomatoes
  • 100g conchiglie pasta
  • 250g skinless cod fillet, chopped
  • salt
  • pepper
  • sprigs of basil leaves, to garnish
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  • Energy 1238kj 294kcal 15%
  • Fat 8.5g 12%
  • Saturates 1.7g 9%
  • Sugars 9.7g 11%
  • Salt 3.8g 63%

of the reference intake
Carbohydrate 39.3g Protein 17.6g Fibre 6.3g

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