Minestrone Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Carrots

  Raw

  1 large or 72g

• Celery Sticks

  Tesco

  1 serving or 100g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Vegetable Stock Cubes

  Tesco

  1 Cube or 10g

• Water

  Plain, clean water

  1 cup or 237g

• Pasta

  Corn, dry

  28g

• Sweet potato

  Raw, unprepared

  50g

• Kidney beans

  All types, mature seeds, canned

  80g

• Kale

  Raw

  70g

• Parmesan cheese

  Shredded

  5g

Directions

1. Heat the oil in a deep saucepan, add the onion, carrot and celery and fry gently for 5 minutes until soft. Stir in the tomato and tomato purée, cook for a couple of minutes then crumble in the stock cube. Pour in the boiling water then bring to the boil.
2. Add the pasta and sweet potato and simmer for for 5 minutes. Add the beans and kale and cook for a further 3-4 minutes until the pasta and sweet potato are cooked through. Pour into a warmed soup bowl, scatter over the parmesan and serve.
3. Great for batch cooking and freezing!

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