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. You could also serve with a handful of baby spinach stirred through.
Recipe Notes

333 calories per serve

Print Recipe
 Autumn Minestrone
Autumn Minestrone
Votes: 6
Rating: 4.5
You:
Rate this recipe!
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
Autumn Minestrone
Votes: 6
Rating: 4.5
You:
Rate this recipe!
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. You could also serve with a handful of baby spinach stirred through.
Recipe Notes

333 calories per serve