Classic minestrone soup
- Esther Clark
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Serves 4 - 6
Easy
Prep: 15 mins
Cook: 50 mins
A star rating of 4.8 out of 5.218 ratingsRate
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Make our minestrone soup recipe for a satisfying yet low calorie meal. This classic Italian vegetable soup is made with a rich tomato base and pasta pieces.
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
3 tbsp olive oil
plus extra to serve
-
1 onion
finely chopped
-
1 celery stick
finely chopped
-
1 carrot
peeled and finely chopped
-
1 courgette
finely chopped
-
70g diced smoked pancetta
-
1 large garlic clove
crushed
-
½ tsp dried oregano
-
1 x 400g can cannellini beans
-
1 x 400g can chopped tomatoes
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2 tbsp tomato purée
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1.2 litre vegetable stock
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1 bay leaf
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70g small pasta
-
100g greens
- kale, chard or cavolo nero work well
-
handful of basil
-
finely grated parmesan
to serve
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Nutrition: Per serving (6)
-
kcal225
low
-
fat10g
-
saturates2g
-
carbs22g
-
sugars8g
low
-
fibre7g
high
-
protein9g
-
salt0.98g
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Method
-
step 1
Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.
-
step 2
Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.
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A star rating of 4.8 out of 5.218 ratings
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