Minestrone Soup
Servings 6 servings
Calories 129kcal
Ingredients
- 3 tbsp olive oil
- 1 medium onion finely chopped
- 1 medium leek, trimmed, washed and finely chopped optional
- 2 stalks celery trimmed and finely chopped
- 2 medium carrots chopped
- 14.5 ounce can diced tomatoes
- 2 cloves garlic finely chopped
- 4 cups vegetable stock can you chicken stock
- 1 cup green cabbage grated or finely chopped
- 1 tablespoon fresh parsley chopped
- 2 teaspoons fresh oregano chopped
- 1 medium bay leaf
- 1 tablespoon tomato paste
- 1-2 tablespoons pesto more for a stronger flavor
- 1/4 cup green peas or peeled fava beans
- 1/2 cup pasta shape of choice
- sea salt and black pepper, to taste
- grated parmesan for serving
Instructions
- Heat the olive oil in a large, heavy bottomed saucepan over medium heat, then add the chopped onion, leek, celery and carrots, stirring well, and cook for a couple of minutes to allow the flavors of the vegetables to release.
- Stir in the chopped tomatoes, and the garlic. Cover and simmer for 15 minutes, checking and stirring often. Pour in the vegetable stock, then add the cabbage, herbs, and the bay leaf, and mix in the tomato paste. Bring to a boil, reduce the heat, and let it simmer for 15 minutes.
- Add the frozen peas, or fava beans and pasta and continue to simmer gently for a further 15 minutes. Add more stock if it is too thick. Taste, and season with sea salt (only if it needs it, as the stock may be salty enough) and ground black pepper. Ladle generously into soup bowls and sprinkle grated Parmesan cheese over the top.
Nutrition
Calories: 129kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 775mg | Potassium: 336mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4027IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 1mg