Minestrone Soup

This hearty soup is a great lunch, filling and plenty of your 5-a-day!

4-6
10
20
Equipment: 
  • Weighing scales
  • Tablespoon
  • Large saucepan
  • Wooden spoon
  • Chopping board
  • Drainer
  • Tin opener
  • Sharp knife
  • Garlic crusher (optional)
  • Teaspoon
  • Tablespoon
Ingredients: 
  • 1 onion
  • 1 clove garlic
  • 1 medium/large carrot
  • ½ stick of celery
  • 2 tablespoons olive oil
  • ½ x 400 grams can plum tomatoes
  • 1 tablespoon tomato puree
  • 1 litre vegetable or chicken stock
  • 100 grams spaghetti, broken up
  • ½ teaspoon mixed herbs
  • 200grams canned sweetcorn
Simple steps: 
  1. Finely chop the onion and crush the garlic.
  2. Peel and dice the carrot.
  3. Dice the celery.
  4. Fry the onion and garlic gently in olive oil for 5 minutes.
  5. Add the carrot and celery and cook for a further 5 minutes.
  6. Drain and chop the tinned tomatoes.
  7. Add the tomatoes, tomato puree, stock, broken up spaghetti and mixed herbs.
  8. Bring to the boil and simmer for 6 minutes.
  9. Add the sweetcorn and simmer for a further 3 minutes.
  10. Serve and enjoy!

You can always use frozen sweetcorn instead of canned!

Calories: 
215
Protein: 
5.5g
Fat: 
8.7g
Saturated fat: 
1.7g
Carbohydrates: 
31.7g
Sugars: 
6.1g
Salt: 
461mg
Dietary fibre: 
3.1g
Allergen information: 
Celery
Gluten
Mustard
Wheat
Whole wheat