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Easy Minestrone Soup Recipe

Good for dietary types:

Vegetarian

Download the print version here

Prep Time:

10 minutes

Cook Time:

35 minutes

Difficulty level:

Easy

Serves: 

1

Nutrition

Sodium:

401mg

Calories:

219 kcal

Protein

8g

Potassium:

558mg

Fibre:

7g

Carbohydrates:

34g

Fat:

8g

Saturated Fats:

1g

Polyunsaturated Fats:

1g

Monounsaturated Fats:

5g

Sugar:

7g

Vitamin A:

5.3%

Vitamin C:

5.7%

Calcium:

2.5%

Iron:

1.5%

About the Recipe

This dish is a healthy option for lunch or dinner. It's quick to make and can be made ahead. If you want to make it your own, you can add some extras such as chicken for additional protein.

A wonderful dish for a light lunch or for a dinner on a cold day.

You can download a printable version and save it to your favourites.

Ingredients

  • 125 g onion

  • 125 g carrot

  • 2 celery ribs

  • 125 g butternut squash

  • 3 Tbsp olive oil

  • 75 g frozen green beans

  • 800 g cans chopped tomatoes

  • 2 Tbsp tomato paste

  • 2 garlic cloves grated

  • 1 tsp Italian herbs

  • 1.5 litre of vegetable stock

  • 400 g cannellini beans rinsed and drained

  • 2 handfuls shredded kale

  • 75 g small shell pasta

  • ½ tsp red chilli flakes

  • lemon juice to taste

  • salt to taste


To Serve

  • parmesan of choice

  • bread of choice

Preparation

Steps


  1. Prepare the vegetables: Cut the onion into small dice, cut the carrot into 1cm [0.4 inch] thick slices, cut the celery into small dice, cut the butternut into 2 cm [ 3/4 inch] dice.

  2. Heat the olive oil over medium heat in a large heavy-bottomed stockpot. Add the onion, carrots, and celery and cook until they start to soften, about 7 minutes.

  3. Add the butternut, green beans, chopped tomatoes, tomato paste, garlic, Italian herbs, and vegetable stock.


    75 g frozen green beans,800 g cans chopped tomatoes,2 Tbsp tomato paste,2 garlic cloves,1 tsp Italian herbs,1.5 litre of vegetable stock,125 g butternut squash

  4. Bring to the boil, then lower the heat to a simmer and cook covered for 15 minutes.

  5. Add the cannellini beans, kale, and pasta. Cook for a further 10 minutes or until the pasta is cooked.

  6. 400 g cannellini beans,2 handfuls shredded kale,75 g small shell pasta

  7. Season to taste with red chilli flakes, lemon juice, and salt.


    ½ tsp red chilli flakes, lemon juice, salt

  8. Serve with shaved parmesan and bread.


    parmesan of choice, bread of choice

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