Green minestrone

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Mark O'Meara

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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

More weights & measures

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

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 221cal

Kilojoules 920kJ

Protein 9g

Total fat 8g

–Saturated fat 1g

Carbohydrates 25g

–Sugars 6g

Dietary fibre 13g

Sodium 550mg

Calcium 90mg

Iron 1.5mg

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.

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