Recipe Tags

august italian june low fat recipe september soup weightwatchers

What are tags?

Recipe recently saved by

waltzingmatild...	pammax
brooksy	ABS1968
kaz

Comments

There are no comments.

Minestrone Soup

Back to recipe list

582

bites

Popularity

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 11418 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.