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 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)
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)
-
Calories 339cal
-
Kilojoules 1420kJ
-
Protein 19g
-
Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 45g
-
–Sugars 13g
-
Dietary fibre 14g
-
Sodium 680mg
-
Calcium 190mg
-
Iron 5.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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