Autumn Minestrone
Servings
4serves
Servings
4serves
Ingredients
  • 2tsp extra virgin olive oil
  • 2cloves garlicdiced
  • 2 carrotsdiced
  • 1 stalk celerydiced
  • 1 potatopeeled and diced
  • 400grams tinned tomatoes
  • 2cups liquid vegetable stocksalt reduced
  • 1/3cup wholemeal pastaraw, any shape
  • 1/3cup dried red lentils
  • 1tsp dried rosemary
  • 4slices wholegrain or gluten-free bread of choice
  • 1/3cup grated Parmesan
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

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