Chunky minestrone soup

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Good Food

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Recipe by Good Food

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1. 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.
2. Stir in the tomato purée, stock and tomatoes. Bring to the boil, then turn down the heat and simmer, covered, for 10 mins.
3. 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.

Per serving

420 kcalories, protein 18g, carbohydrate 79g, fat 6 g, saturated fat 1g, fibre 16g, sugar 24g, salt 1.11 g

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Ingredients

• 3 large carrots , roughly chopped
• 1 large onion , roughly chopped
• 4 celery sticks, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves , crushed
• 2 large potatoes , cut into small dice
• 2 tbsp tomato purée
• 2l vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti , snapped into short lengths
• 1⁄2 head savoy cabbage , shredded
• crusty bread , to serve

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 10 - 15 mins

Cook 30 mins

Vegetarian, Low-fat, Super healthy

Fibre, good source of iron, folic acid, 5-a-day

Ingredients

• 3 large carrots , roughly chopped
• 1 large onion , roughly chopped
• 4 celery sticks, roughly chopped
• 1 tbsp olive oil
• 2 garlic cloves , crushed
• 2 large potatoes , cut into small dice
• 2 tbsp tomato purée
• 2l vegetable stock
• 400g can chopped tomatoes
• 400g can butter or cannellini beans
• 140g spaghetti , snapped into short lengths
• 1⁄2 head savoy cabbage , shredded
• crusty bread , to serve

Per serving

420 kcalories, protein 18g, carbohydrate 79g, fat 6 g, saturated fat 1g, fibre 16g, sugar 24g, salt 1.11 g

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