Minestrone with Broken Pasta
PREP 20 MIN•COOK 25 MIN
Minestrone is a rustic Italian soup that makes for a hearty, filling dinner. We've used broken spaghetti, but you can use any large pasta shape broken into pieces. This soup is perfect for freezing so make a big batch (leaving out the pasta), then add pasta as you reheat to have dinner on the table in minutes.
EF
GF
NS
NF
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Number of servings
2
1 tsp olive oil
1 onion diced
1 carrot (medium) diced
1 garlic clove finely chopped
1 tin of diced tomatoes (400g tin)
3 cups (750ml) vegetable stock
1 dried bay leaf
80g spaghetti, dried (or gluten free) broken
1 tin of cannellini beans (400g tin) drained & rinsed
1 cup (100g) frozen spinach defrosted
salt & pepper, to taste
2 tbs parmesan finely grated
Heat oil in a medium saucepan over medium heat. Cook onion and carrot for 5 minutes until soft.
Add garlic and cook for another minute until fragrant.
Add tomatoes, stock and bay leaf, cover and simmer for 10 minutes or until vegetables are beginning to soften.
Add pasta and cook according to packet instructions.
Add beans and spinach and cook for another 2 minutes until warmed through. Season with salt and pepper to taste.
Divide soup between serving bowls and scatter over cheese to serve.
Energy (kJ)
1748 kJ / 417 cals
Protein
21.5 g
Fat
8.4 g
Sat. Fat
3.2 g
Carbs
53.3 g
Sugar
12.4 g
Fiber
16.8 g
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