Vegetable minestrone
If you want something nourishing and healthy for lunch or dinner this soup hits the spot. Chock full of antioxidants, protein and fiber for optimum health and well-being.
Serves 4
1 onion, diced
2 celery stalks, finely chopped
2 red capsicums, chopped
2 large carrots, diced
400 g tin or fresh chopped tomatoes
300 g cooked cannellini beans
80 g green peas
1 L low salt vegetable stock or water
150 g baby spinach
30 g black or green olives
black pepper
Sauté the onion in a large saucepan until soft. Add the celery and carrot and capsicum and cook for 2 minutes. Add the tomato, beans and stock. Simmer over a gentle heat for 20 minutes until carrots are tender. Add peas and spinach right at the very last minute. Season with freshly ground black pepper. Ladle into serving bowls and top with chopped olives. Serve and and enjoy.
NB: garnish with a little grated Parmesan before serving. Add other veggies like mushrooms, zucchini and broad beans.
Protein 10.9 g
Fat 2. 3 g
Carbs 23 g
142 calories / 596 kj
