This one pot soup is a quick, healthy option for cold winter nights.
Ingredients
- 1 tablespoon olive oil
- 50g pancetta, cut into 1cm-wide strips
- 1 brown onion, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 large carrot, halved lengthways, sliced
- 1 large zucchini, halved lengthways, sliced
- 2 x 400g cans diced Italian tomatoes
- 1 litre Massel chicken style liquid stock
- 75g Vetta Smart Pasta spaghetti
- 1/3 cup basil pesto
- Fresh basil leaves, to serve
- Finely grated parmesan, to serve
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add pancetta. Cook, stirring, for 5 minutes or until golden and crisp. Add onion, garlic, carrot and zucchini. Cook, stirring, for 3 minutes or until vegetables start to soften.
- Step 2Add tomato, stock and 1 cup cold water. Bring to the boil. Break pasta into 5cm lengths. Add to soup. Reduce heat to medium. Simmer for 10 minutes or until pasta is tender.
- Step 3Ladle soup into bowls. Dollop with pesto. Serve topped with basil and parmesan.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1303 kj
Energy
13.3g
Fat Total
3.1g
Saturated Fat
7.3g
Fibre
15.3g
Protein
12mg
Cholesterol
1181mg
Sodium
29g
Carbs (total)
All nutrition values are per serve
- Author: Amira Georgy
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas
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