Hearty minestrone soup

The PERFECT winter dish! Full of nutrients as contains 7 of your 5-a-day! A filling low in calorie recipe!

Info

Macros

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 celery sticks, diced
• 2 carrots, diced
• 1 courgette, diced
• 4 garlic cloves, crushed
• 2 bay leaves
• 2 fresh rosemary figs, leaves finely chopped
• 2 fresh thyme, leaved picked
• 1 tsp smoked paprika
• ½ tsp chilli flakes
• 2 pinches of salt & black pepper
• 2 400g tinned plum tomatoes
• 1 large sweet potato (around 500g), cut into small cubes
• 150g conchiglie pasta
• 150g white cabbage, shredded
• 400g kidney or cannellini beans, drained

Method

1. Heat the oil in a large wok on a medium heat. Fry the onion, celery, carrots and courgette for around 10 mins until softened.

2. Add the garlic, bay leaves and herbs and fry for a further 5 mins. Mix in the paprika, chilli flakes and season with a pinch of salt and pepper.

3. Pour in the tinned tomatoes and 500ml of boiling water and reduce to simmer for 35-40 mins with the lid on.

4. Once the time is up, pour in 750ml of boiling water followed by the sweet potatoes. Bring to the boil then reduce to simmer for 20 mins. Pour in the pasta and place the lid back on and cook for a further 15 mins.

5. Finally add the cabbage and kidney beans and simmer for a further 15 mins until all ingredients are fully cooked.

6. Season with a pinch of salt and pepper. Serve and divide in four separate bowls!