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Chunky Bolognese soup with penne

Bowls of Bolognese soup with penne

Chunky Bolognese soup with penne

Name: Chunky Bolognese soup with penne
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tsp rapeseed oil; 3 onions finely chopped; 3 large carrots finely diced; 2 celery sticks finely diced; 3 garlic cloves finely chopped; 250g pack 5% fat steak mince; 500g carton passata; 1 tbsp vegetable bouillon powder; 1 tsp smoked paprika; 4 sprigs fresh thyme; 100g wholemeal penne; 45g finely grated parmesan plus extra to serve

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.6 out of 5.47 ratingsRate

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This healthy, filling lunch provides a good balance of protein and carbs from lean steak mince and wholemeal pasta – ideal to aid muscle recovery after exercise

Healthy

High-protein

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

2 tsp rapeseed oil
3 onions

finely chopped
3 large carrots

finely diced
2 celery sticks

finely diced
3 garlic cloves

finely chopped
250g pack 5% fat steak mince
500g carton passata
1 tbsp vegetable bouillon powder
1 tsp smoked paprika
4 sprigs fresh thyme
100g wholemeal penne
45g finely grated parmesan

plus extra to serve

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Nutrition: per serving

kcal337

low
fat9g

low
saturates4g
carbs35g
sugars17g
fibre9g
protein24g

high
salt0.6g

low

Method

step 1

Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.
step 2

Add the meat and stir well so it breaks down as it cooks. Once it’s turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.
step 3

Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.
step 4

If you're following our Healthy Diet Plan, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it’s thickened.

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Recipe from Good Food magazine, January 2019

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A star rating of 4.6 out of 5.47 ratings

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