Minestrone Soup
Did you know? Legumes, such as a can of 4-bean mix, are nutritional powerhouses! They are rich in protein and fibre, and very good for gut health! Don’t be afraid to add other vegetables that might be lurking in your fridge e.g. celery, capsicums or spring onions.
Preparation time
20 minutes + 25 minutes cooking
Serves
6 serves
What you need
1 medium onion, peeled and chopped
6 cups stock, chicken or vegetable
1 x 500ml jar tomato pasta sauce
1 teaspoon oregano
1 cup pumpkin, peeled and chopped
1 large potato, scrubbed and chopped
1 large carrot, scrubbed and chopped
1 cup pasta spirals or shells
1 cup frozen peas
1 can 4-bean mix, drained and rinsed
2 tablespoons fresh parsley, finely chopped (optional)
Method
Combine onion, stock, pasta sauce, oregano, pumpkin, potato and carrot in a saucepan. Bring to the boil, reduce heat and gently simmer uncovered for 15 minutes.
Add pasta, peas and 4-bean mix and cook for a further 10 minutes.
Add parsley, stir until hot.
Serving suggestion
Sprinkle with cheese and serve with toast or bread
Did you know the 2-2-2 rule for leftover soup?
2 hours to get it in the fridge
2 days in the fridge
2 months in the freezer