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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Our hearty minestrone combines pantry staples and seasonal vegies into a nourishing meal that's high in fibre, packed with nutrients and ready in under an hour. Perfect for batch cooking and even better the next day!
1 Heat oil in a large pot over medium-low heat. Add carrots, celery and onion. Stir well and cook gently for about 10 minutes, until the onion is translucent and
mixture is fragrant. Don’t hurry this step – lower the heat if necessary to prevent the vegies browning. Add garlic and cook for 1 minute until fragrant.
2 Stir in pumpkin and potatoes and cook, stirring, for 30 seconds. Add bay leaf, tomatoes and rosemary. Use a wooden spoon to crush the tomatoes. Gently stir
through cannellini beans. Add enough water to cover all the vegies. Cover and bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes and pumpkin are tender.
3 Add pasta and cook for 5 minutes. Add silver beet, green beans, oregano and a little more water if needed. Cook for another 5 minutes until pasta is al dente.
4 Stir through parsley and basil. Season with a little salt and black pepper.
5 To serve, divide among 4 bowls, sprinkle with parmesan and drizzle over a little olive oil, if desired.
Calories 349 cal
Kilojoules 1459 kJ
Total fat 4.7 g
Saturated fat 1.2 g
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