Hearty minestrone soup

A hearty Italian soup, and a great way to include legumes and pasta.Image to illustrate finished recipe: Minestrone Soup

15 minutes preparation + 20 minutes cooking

17 serves of vegies in this recipe

Ingredients

1 medium brown onion, chopped
1 clove garlic, crushed
425g can crushed tomatoes
1 carrot, peeled and diced
2 sticks celery, sliced
1 large parsnip, peeled and diced
1 tablespoon tomato paste
1 bay leaf 4 cups beef stock
2 cups water
½ cup small pasta
6 Brussels sprouts, finely sliced or 1 cup sliced cabbage
300g can four bean mix, rinsed and drained

Method

Cook onion and garlic in a large pot with a little water until onion is translucent. Add tomato, carrot, celery, parsnip, tomato paste, bay leaf, beef stock and water. Bring to the boil, add the pasta and simmer for 15 minutes or until tender. Add Brussels sprouts and beans. Cook for a further 5 minutes.
Serves 6.

Variation

Substitute lentils or butter beans for the four bean mix. Spinach or peas are tasty alternatives to Brussels sprouts and cabbage.

Hearty Minestrone Soup is featured bottom left on photograph.

NUTRITION INFORMATION
Serves in this recipe:    
Serve size: 469g    
  Quantity per serving Quantity per 100g
Energy 597.39kj 127.46kj
Protein 10.13g 2.16g
Fat 0.72g 0.15g
- saturated 0.22g 0.05g
Carbohydrate 20.66g 4.41g
- sugars 7.22g 1.54g
Fibre 6.37g 1.36g
Sodium 906.50mg 139.41mg