Thursday, September 06, 2007

Lunch Thursday 6 September - Minestrone Soup

Minestrone Soup
2 Tsp/10ml extra virgin olive oil
1 onion, chopped
2 cloves garlic, crushed
2 ribs celery (about 80g)
1 small yellow pepper, chopped (about 80g)
1 broccoli stem, chopped (about 35g)
80g fine beans, cut into 2cm lengths
2 courgettes, chopped (about 225g)
100g savoy cabbage, shredded
1 can peeled plum tomatoes in juice (400g)
1 can kidney beans (240g drained weight)
½ teaspoon dried marjoram
small handful fresh basil
750ml vegetable stock
50g fettucine or other pasta, broken into short lengths

Saute the onions, garlic & celery in the oil until the onion is soft & translucent.
Add the pepper, broccoli, fine beans, courgettes, cabbage, tomatoes, kidney beans and herbs. Cover with the stock and simmer over low heat until all the vegetables are cooked, about 30 minutes.

Add the pasta and cook until al dente, about another 10 minutes depending on your pasta.

Serving with grated Parmesan, if desired

Makes 2 servings

Nutrition Data per serving
Calories (kcal) 393.3
Carbohydrate (g) 59.5
Protein (g) 21.6
Fat (g) 8.0
Fibre (g) 15.5

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