Fresh Minestrone Soup
Nutrition per serving
| Calories | 413 kcal |
| Protein | 20.4 g |
| Carbs | 71.7 g |
| Fats | 7.1 g |
| Saturated Fat | 0.9 g |
| Monounsaturated Fat | 3.5 g |
| Polyunsaturated Fat | 1.2 g |
| Sugars | 12.6 g |
| Fiber | 20 g |
| Sodium | 1,426 mg |
Ingredients
| Red Onion | |
| Garlic | |
| Red Bell Pepper (capsicum) | |
| Celery | |
| Courgette (Zucchini) | |
| Fresh Thyme | |
| Bay Leaf | |
| Chopped Tomatoes (canned) | |
| Cannellini Beans (canned) | |
| Cavolo Nero (Black Kale) | |
| Conchiglioni Pasta | |
| Olive Oil | |
| Vegetable Stock Cube |
Preparations
- Peel/finely chop the onion and garlic.
- Remove core/dice the pepper into 1cm cubes.
- Chop the celery/courgette into 1cm pieces.
- Roughly chop the cavolo nero.
- Remove the thyme leaves from the sprig.
- Drain/rinse the cannellini beans in a sieve.
- Boil 300ml of water in a small pot with the stock pot and stir to dissolve.
- Heat ½ a tsp of oil in a medium sized sauce pan over medium heat. Add the onion, garlic, celery, pepper with the thyme leaves and cook for 3 minutes until the vegetables have softened. Add the courgettes and continue to cook for a minute.
- Add the tinned tomatoes, boiling stock, calvo nero, the bay leaf and a pinch of salt and pepper. Bring to a gentle simmer, lower heat to medium-low and cook for 3 minutes before adding the pasta and continue to cook for about 8-10 minutes until the vegetables are tender and the pasta al dente.
- Once the vegetables/pasta is cooked, add the cannellini beans and cook for a final minute.
- Serve in a bowl.