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.
Heat the oil in a saucepan over medium heat. Add the garlic and sauté for 30 seconds – 1 minute.
Add the carrot, celery and potato and coat with oil and garlic, cooking for a further 1-2 minutes.
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.
When ready to serve, toast the bread and sprinkle soup with Parmesan cheese.
333 calories per serve
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