Green minestrone

This vegetarian minestrone is packed with vegetables making it high in gut-friendly fibre. Feel free to switch out or add any vegetables you have that need using up.

Serves: 4

Time to make: 45 mins

Ingredients

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1 tablespoon olive oil
1 medium onion, finely chopped
1 small fennel bulb, trimmed, diced
2 stalks celery, diced
2 cloves garlic, crushed
1 teaspoon dried oregano
1 ½ cups cooked cannellini beans (or 400g can, rinsed and drained)
2 potatoes, peeled, diced
3 cups reduced-salt vegetable stock
2 cups water
150g green beans, sliced
1 large courgettezucchiniX, diced
100g trimmed silver beet leaves, chopped
freshly ground black pepper
2 tablespoons basil pesto, to serve

Instructions

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1 Heat oil in a large saucepan over a medium heat. Add onion, fennel and celery and cook, stirring, for 6—7 minutes, or until softened. Add the garlic and oregano and cook, stirring, for a further 1 minute, or until fragrant.

2 Add cannellini beans, potato, stock and water to pan; bring to the boil. Reduce heat and simmer for 15 minutes, or until potato is tender. Add beans, courgette and silver beet and cook for 5 minutes or until veges are tender. Season with pepper.

3 Divide soup among four serving bowls, top with a dollop of basil pesto and serve.

Variations

Make it gluten free: Use gluten-free stock and check pesto is gluten free.

Nutrition Info (per serve)

Calories 221 cal

Kilojoules 920 kJ

Protein 9 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 6 g

Dietary fibre 13 g

Sodium 550 mg

Calcium 90 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.