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
- 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
- Prep your vegetables, and crush garlic
- 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)
- Add stock, water, pasta, tomato paste, celery and carrots. Bring to the boil and simmer for 10 minutes.
- Add zucchini and butter beans. Cook for a further 5 minutes.
- 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.