his veggie soup makes a warming bowl of goodness for lunch or a starter
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 30minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 30minutes |
Ingredients
- 3 large carrots
- 1 large onion roughly chopped
- 4 celer sticks roughly chopped
- 1 tbsp olive oil
- 2 garlic cloves crushed
- 2 large potatoes cut into small dice
- 2 tbsp tomato purée
- 2 l vegetable stock
- 400 g can chopped tomatoes
- 400 g can butter or cannellini beans
- 140 g spaghetti snapped into short lengths
- 1/2 head Savoy cabbage shredded
- crusty bread to serve
Ingredients
|
Instructions
- In a food processor, whizz the carrots, onion and celery into small pieces. Heat the oil in a pan, add the processed vegetables, garlic and potatoes, then cook over a high heat for 5 mins until softened.
- Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
- Tip in the beans and pasta, then cook for a further 10 mins, adding the cabbage for the final 2 mins. Season to taste and serve with crusty bread.
RECIPE NOTES & TIPS:
Recipe from Good Food magazine
Nutrition Facts
Chunky Minestrone Soup
Amount Per Serving
Calories 420
Calories from Fat 54
% Daily Value*
Total Fat 6g
9%
Saturated Fat 1g
5%
Total Carbohydrates 79g
26%
Dietary Fiber 16g
64%
Sugars 24g
Protein 18g
36%
* Percent Daily Values are based on a 2000 calorie diet.
