Tuscan minestrone

Serves: 4

Time to make: 30 mins

Ingredients

3 slices soy and linseed bread
cooking spray oil
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)

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Instructions

Stay Awake

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)

Calories 339 cal

Kilojoules 1420 kJ

Protein 19 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 13 g

Dietary fibre 14 g

Sodium 680 mg

Calcium 190 mg

Iron 5.5 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.