Tuscan minestrone

Serves: 4
Time to make: 30 mins

Total cost: $ 9.32 / $ 2.33 per serve

(at time of publication)

Ingredients

3 slices soy and linseed bread
cooking oil spray
1 onion, finely chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
2 cloves garlic, crushed
½ cup macaroni pasta
2 ½ cups reduced-salt vegetable stock
2 ½ cups water
2 dried bay leaves
2 x 400g cans reduced-salt tomatoes
400g can cannellini or kidney beans, rinsed and drained
½ cup green beans, topped and cut into 3cm lengths
¼ cup flat-leaf parsley, chopped
¼ cup fresh basil, torn
freshly ground black pepper
parmesan (optional)

Instructions

1 Toast or dry-fry the bread, then cut into 2cm pieces.

2 Meanwhile, heat a spray of oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, for 2 minutes. Stir in garlic.

3 Add pasta, stock and bay leaves and bring to the boil. Cook, stirring occasionally, for 10 minutes.

4 Stir in tomato, cannellini or kidney beans and green beans. Cook, stirring, for 1-2 minutes, or until pasta is tender and soup is hot. Remove from heat. Taste and season with pepper. Ladle into serving bowls. Top with croutons, parsley and parmesan (if using) and serve.

Nutrition Info (per serve)

Kilojoules 1420kJ

Calories 339cal

Protein 19g

Total fat 7g

–Saturated fat 1g

Carbohydrates 45g

–Sugars 13g

Dietary fibre 14g

Sodium 680mg

Calcium 190mg

Iron 5.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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