Hearty Vegetarian Minestrone Soup
- 20 mins
- 40 mins
- Energy 842kj
- Protein 8g
- Carbohydrate 32g
- Total fat 3g
- Saturated fat 0.2
- Dietary fibre 6.8g
- Sodium 375mg
1 teaspoon olive oil
1 medium onion, chopped
5 celery stalks, chopped
3 large carrots, chopped
4 garlic cloves, crushed and minced
2 tablespoons salt reduced tomato paste
1 cup of salt reduced vegetable stock
3 cups water
½ teaspoon dried basil
½ teaspoon dried oregano
1 cup of pasta spirals or bow ties
1 400g can reduced salt chickpeas – drained and rinsed
- Cut up onion, celery and carrot into small pieces.
- In a large soup pot over medium heat, add the olive oil, onions, celery and carrots. Sauté for 4-5 minutes until the onion softens. Add the garlic.
- Add the tomato paste, stock, water, basil and oregano. Bring to the boil, then reduce to a simmer for 20 minutes.
- Add the pasta and chickpeas, cook for another 10-12 minutes until the pasta softens.
- Season with pepper.