Print Recipe
5 from 1 vote

Low fat minestrone soup

A big pot of exceptionally delicious, fresh, hearty soup with hardly any fat content and heaps of nutritional goodness. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soups
Cuisine: Italian
Keyword: minestrone, soup
Servings: 4 bowls
Calories: 347kcal
Author: Emily Leary

Equipment

Ingredients

  • 100 g onion peeled and finely chopped
  • 100 g carrots peeled and finely chopped
  • 100 g celery finely chopped
  • 100 g celeriac peeled and finely chopped
  • 100 g butternut squash peeled and finely chopped
  • 50 g cabbage finely shredded
  • 1 clove garlic crushed
  • 1 can plum tomatoes
  • 1 tsp tomato puree
  • 100 g canned haricot beans
  • 500 ml vegetable stock
  • 1 sprig thyme finely chopped
  • 1 sprig parsley finely chopped
  • 2 tsp olive oil to drizzle
  • 150 g macaroni
  • 100 g croutons

Instructions

  • Warm the oil in. a large nonstick pan over a medium heat.
  • Add the carrot, celery, and leek. Gently cook for a couple of minutes.
  • Add the celeriac and butternut squash and cook until just softening.
  • Add the garlic and stir through.
  • Add the pasta, tomato puree, chopped tomatoes and stock.
  • Bring to the boil, add the cabbage and haricot beans, then reduce to a simmer.
  • Continue to simmer for 5-10 minutes until the veggies and pasta are cooked to your preference.
  • Stir in the thyme parsley and season to taste.
  • Serve topped with a scattering of croutons.

Notes

Store any leftover soup in a sealed container in the fridge without the croutons. It should last a couple of days. Be sure to reheat thoroughly before eating.

Nutrition

Calories: 347kcal | Carbohydrates: 65g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 745mg | Potassium: 594mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7234IU | Vitamin C: 17mg | Calcium: 97mg | Iron: 3mg