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Minestrone Soup

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Preparation Time: 10 minutes
Cooking time: 35 minutes
Energy level per serving: 38.75 kcals
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 11416 times

Ingredients:

Metric Imperial

1 tbsp(s) olive oil

1 onion, chopped

1 carrot, chopped

125 gm(s) green beans, sliced

1 courgette, chopped

2 vegetable stock cubes, dissolved in 300ml boiling water

600 ml(s) tomato juice

2 tsp(s) mixed dried Italian herbs

40 gm(s) tiny pasta shapes

50 gm(s) tinned red kidney beans, rinsed & drained

2 tomatoes, chopped

50 gm(s) cabbage, finely shredded

salt & black pepper

Weightwatchers recipe - 1.5 points per serving.

Posted by: Sarah Scott on 10 June 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Heat the oil in a large saucepan. Add the onion, carrot, green beans and courgette and saute gently for about 5 minutes, until softened.
Add the vegetable stock, tomato juice and dried herbs to the saucepan. Bring to the boil, then reduce the heat. Cover and cook over a very low heat for 15 minutes.
Add the pasta shapes, kidney beans and tomatoes and cook for 5 more minutes, or until the pasta is tender. Add most of the cabbage and cook for another 2-3 minutes. Season to taste with salt and pepper.
Ladle the soup into warmed bowls and garnish with the reserved cabbage.

Variation: instead of using kidney beans, try canned borlotti beans or cannellini beans.