This thick hearty soup can be a meal on its own with some crusty white bread, or serve it as a starter before your winter’s meal.
Ingredients
- 2 teaspoons olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 sticks celery, chopped
- 6 cups (1.25L) beef or vegetable stock
- 400g can crushed tomatoes
- 310g 4 bean mix
- 100g risoni pasta
- salt and cracked black pepper, to serve
Method
- Step 1Heat oil in a large saucepan over medium-low heat. Add onion, carrot and celery, and cook for 3-4 minutes or until just starting to soften – do not brown.
- Step 2Pour in stock and tomatoes, and simmer for 10 minutes. Add beans and risoni, and cook for 6-8 minutes or until risoni is tender. Season with salt and pepper, and serve.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1071 kj
Energy
5g
Fat Total
1g
Saturated Fat
12g
Protein
1777.8mg
Sodium
8g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
Notes
The Italian word minestra means ‘thick soup’. While the wealthy ate chicken cacciatore, minestrone was the food of the poor. Minestrone can be stored in an airtight container in the fridge for three days and can be frozen for up to three months.
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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