The basics – Easy low calorie Minestrone Soup

Cooking at home, often means making do with what you have got. This is where this recipe comes in. Minestrone Soup is an Italian soup, made using vegetables, pasta and a basic tomato broth it is traditionally a ‘poor person’s recipe’, bringing together a range of ingredients to make a nourishing hearty meal. I have adapted the recipe to create a low-calorie version which doesn’t compromise on nutrients. You can substitute the vegetables and type of pasta, add meat or even noodles. The options are limitless..

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Ingredients (Makes 8 servings – portion up whatever you don’t need and freeze for later).

  • 2 litres vegetable stock

    garnish with fresh basil and parmesan cheese

    garnish with fresh basil and parmesan cheese

  • 2 cups water
  • 5 heaped tablespoons of tomato paste
  • 2 x onions chopped
  • 3 x cloves garlic, crushed
  • 3 x celery sticks, sliced
  • 3 x carrots, peeled and diced
  • 3 x zucchinis, sliced (just less than 1cm)
  • 800gm butter beans (2 cans)
  • 2 x cups pasta (I use macaroni, penne or spiral depending on what is in the pantry).
  • 1 x tab
  • Fresh basil and parmesan (to top)
  • Salt and pepper

To prepare:

  1. Prep your vegetables, and crush garlic
  2. Heat oil in a large saucepan on medium heat. Lightly fry the onion and garlic until the onion is clear and translucent (around 7-8 minutes)
  3. Add stock, water, pasta, tomato paste, celery and carrots. Bring to the boil and simmer for 10 minutes.
  4. Add zucchini and butter beans. Cook for a further 5 minutes.
  5. Season with salt and pepper, top with basil and parmesan.

Note: I portion up extra servings and freeze them for later. You can also half the recipe and make less.

soup pot

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