Hearty Minestrone Soup
- RECIPE MAKES: 4
- PREP TIME: 10 min
- COOK TIME: 30 min
This hearty minestrone soup is full of vegetables and flavour. Adding pasta and parmesan to the soup adds something extra, so everyone feels full and content. Perfect for the cold winter months ahead.
In a large saucepan, heat oil to high. Add onion and garlic, fry 2min., until onion just softens.
Add carrot and zucchini, stir fry 2min., until coated in crushed garlic and flavoursome.
Add passata, stock, water, tomato paste, Worcestershire sauce, and pepper. Stir, bring to boil, lower heat, simmer, 20min. Add pasta, increase heat slightly, cook 4 ½ min (1 ½ min less than usual cooking time, as pasta will continue to cook whilst resting).
Remove from heat, stir through parmesan. Season with salt and pepper, and additional parmesan on top if desired. Serve hot.
PROTEIN FREE
TOP TIPS
Try different vegetables – capsicum, eggplant and celery all work well.
Over cold winter months, this soup is ideal when you need to eat in a hurry– try and keep some in the fridge, ready to heat for a quick, simple meal or snack.
Make an even heartier meal, by serving soup with some low protein toasted bread……delicious!
- 1 Tbsp olive oil
- 1 large brown onion, peeled, diced
- 2 tsp crushed garlic
- 2 large carrots, peeled, diced
- 2 large zucchini, diced
- 1 bottle (700g) tomato passata
- 2 cups vegetable stock
- 2 cups water
- 3 Tbsp tomato paste
- ½ Tbsp Worcestershire sauce
- ½ tsp Pepper
- 1 ½ cups small shaped low protein pasta (i.e., Mevalia Ditali low protein pasta)
- ¼ cup low protein grated parmesan (i.e., Biocheese Grated Parmesano) + extra optional
- Salt and pepper, to taste, optional
