Low Fat Minestrone recipe
information
150 Calories per serving
ingredients
4 tomatoes, peeled and chopped
2 leeks, sliced
2 sticks celery, chopped
6 oz (180 g) carrots, diced
4 oz (120 g) small courgettes, sliced or chopped
4 oz (120 g) French beans, cut in 1 inch (2.5 cm) lengths
1 1/2 teaspoons chopped basil
2 tablespoons chopped parsley
1 1/4 pints (750 ml) vegetable stock
3 oz (90 g) drained canned haricot or kidney beans
2 oz (60 g) small pasta shells or other small pasta shapes
1 oz (30 g) Parmesan cheese, finely grated
2 leeks, sliced
2 sticks celery, chopped
6 oz (180 g) carrots, diced
4 oz (120 g) small courgettes, sliced or chopped
4 oz (120 g) French beans, cut in 1 inch (2.5 cm) lengths
1 1/2 teaspoons chopped basil
2 tablespoons chopped parsley
1 1/4 pints (750 ml) vegetable stock
3 oz (90 g) drained canned haricot or kidney beans
2 oz (60 g) small pasta shells or other small pasta shapes
1 oz (30 g) Parmesan cheese, finely grated
method
1. Place the tomatoes, leeks, celery, carrots, courgettes, French beans, herbs and stock in a saucepan.
2. Bring to the boil over a moderate heat, cover, reduce the heat and simmer for 25 minutes.
3. Stir the canned beans and pasta into the saucepan; cover and simmer for a further 10 minutes.
4. Ladle the soup into four large warm bowls and sprinkle the cheese over each serving.
2. Bring to the boil over a moderate heat, cover, reduce the heat and simmer for 25 minutes.
3. Stir the canned beans and pasta into the saucepan; cover and simmer for a further 10 minutes.
4. Ladle the soup into four large warm bowls and sprinkle the cheese over each serving.
serving amount
serves 4
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