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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Make it gluten free: Use gluten-free stock and check pesto is gluten free.
Calories 221 cal
Kilojoules 920 kJ
Total fat 8 g
Saturated fat 1 g
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