Minestrone soup

Minestrone soup

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This easy, versatile, low-cal winter soup is the tastiest way to use up leftover ingredients from the pantry, fridge and crisper.

The ingredient of Minestrone soup

  1. 2 tbs extra virgin olive oil
  2. 80g (1/2 cup) chopped deli meat (such as pancetta, prosciutto or bacon)
  3. 8 cups mixedu2028 vegetables, (such as carrot, garlic, green beans, onion, silverbeet and zucchini), chopped
  4. 400g can crushed tomatoes
  5. 400g can borlotti or kidney beans, rinsed, drained
  6. 2 cups cooked pastau2028(such as small shells, macaroni or risoni)
  7. 875ml (3 1/2 cups) water
  8. Grated cheese, to serve (such as parmesan or mozzarella)
  9. Extra virgin olive oil, to serve

The instruction how to make Minestrone soup

  1. Heat the oil in a large heavy-based saucepan over medium heat. Cook the deli meat, stirring occasionally, for 2 minutes or until golden. Add the mixed vegetables. Cook, stirring occasionally, for 4 minutes or until just tender. Season.
  2. Add the canned tomatoes, beans, pasta and water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until vegetables are tender crisp. Sprinkle with the cheese and drizzle with oil.

Nutritions of Minestrone soup

fatContent: 406.061 calories
saturatedFatContent: 16 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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