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Minestrone Soup

The way soup is prepared helps preserve the nutritional value in the broth even after cooking, making it high in vitamins, minerals and proteins. Soups give a sense of satiety and as a result help people eat less.

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    9" White Baguette 1.0 Unit(s)

    9" White Baguette

    Parmesan 10.0 grams

    Parmesan

    Red Onion 25.0 grams

    Red Onion

    Flat Leaf Parsley 3.0 grams

    Flat Leaf Parsley

    Garlic 5.0 grams

    Garlic

    Spaghetti 10.0 grams

    Spaghetti

    Peeled Tomatoes 100.0 grams

    Peeled Tomatoes

    White Cannellini Beans 50.0 grams

    White Cannellini Beans

    Leeks 6.0 grams

    Leeks

    Celery 6.0 grams

    Celery

    Carrots 10.0 grams

    Carrots

    Green French Beans 10.0 grams

    Green French Beans

    Basil Leaves 3.0 grams

    Basil Leaves

    Vegetable Stock 100.0 ml

    Vegetable Stock


    • Time : 30.0 mins
    • |
    • Calories: 526.0 kcal
    • |
    • Protein : 29.0 g
    • |
    • Fat : 5.0 g
    • |
    • Carb. : 94.0 g
    : Your Kitchen Essentials
    Utensils: Pot |
    Pantry: Salt | Pepper | Olive oil |
    : Prepare the Vegetables
    Wash and dry the vegetables prior to chopping (as required):
    - Red Onion: peel and dice
    - Basil Leaves: chop
    - Carrots: peel and dice
    - Celery: dice
    - Flat Leaf Parsley: chop
    - Garlic: peel and chop
    - Green French Beans: dice.
    - Leeks: dice.
    : Cook, Plate and Serve
    Heat some olive oil in a pot. Roughly 1 - 3 tbsp should do depending on how much you need to sauté.
    Bring it to a gentle heat and then start by sautéing the onion and garlic.
    Once they turn slightly translucent, add in the green french beans, carrots, celery and leeks.
    Sauté for a further 2-3 minutes before adding in the peeled tomatoes and vegetable stock.

    Bring the soup to a boil and set to a gentle simmer. Add in the both the cannellini beans and spaghetti. You could break up the spaghetti by hand if you would like to. Add basil and allow the soup to gently simmer for 15 minutes or until the carrots are cooked. Check the seasoning.

    Plate and Serve:
    Once the soup it ready sprinkle the parmesan, parsley and serve with warm bread.