Recipes

30 Minute Autumn Minestrone Soup

As the weather cools down it’s nice to tuck into a hearty soup like this. Our Autumn Minestrone is amazing as it features plenty of veggies, is packed full of flavour, and is low in free sugars.

It’s perfect to make in a large batch to enjoy leftovers for lunch throughout the week. It also freezes well if you feel like making a double batch, then just defrost for another family meal when you’re too busy to cook.

This recipe comes from our 28 Day Weight Loss Challenge, where we offer family friendly recipes that will help you lose weight.

Find out more about the challenge HERE. This photo of the Autumn Minestrone comes from 28 Day Weight Loss Challenge member Ash Petroff.

Ash says ‘I could seriously live off this soup for the rest of my life!’

Minestrone

 

Print Recipe
Autumn Minestrone
Minestrone
Course Main Dish
Servings
serves
Ingredients
  • 2 tsp extra virgin olive oil
  • 2 cloves garlic diced
  • 2 carrots diced
  • 1 stalk celery diced
  • 1 potato peeled and diced
  • 400 grams tinned tomatoes
  • 2 cups liquid vegetable stock salt reduced
  • 1/3 cup wholemeal pasta raw, any shape
  • 1/3 cup dried red lentils
  • 1 tsp dried rosemary
  • 4 slices wholegrain or gluten-free bread of choice
  • 1/3 cup grated Parmesan
Course Main Dish
Servings
serves
Ingredients
  • 2 tsp extra virgin olive oil
  • 2 cloves garlic diced
  • 2 carrots diced
  • 1 stalk celery diced
  • 1 potato peeled and diced
  • 400 grams tinned tomatoes
  • 2 cups liquid vegetable stock salt reduced
  • 1/3 cup wholemeal pasta raw, any shape
  • 1/3 cup dried red lentils
  • 1 tsp dried rosemary
  • 4 slices wholegrain or gluten-free bread of choice
  • 1/3 cup grated Parmesan
Minestrone
Instructions
  1. Heat the oil in a saucepan over medium heat. Add the garlic and sauté for 30 seconds – 1 minute.
  2. Add the carrot, celery and potato and coat with oil and garlic, cooking for a further 1-2 minutes.
  3. Add the tinned tomatoes (breaking them up with a spoon), stock, pasta, lentils and rosemary. Bring to a boil then reduce to a simmer for 15-20 minutes or until pasta and lentils have cooked through. Add a little more stock if soup is getting too thick.
  4. When ready to serve, toast the bread and sprinkle soup with Parmesan cheese.
Recipe Notes

333 calories per serve


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