Recipes › Lunch

• Lunch
• 45 min
• Pescatarian
• Vegetarian

Minestrone

Hearty Italian vegetable soup with beans and pasta.

Calories

351

Protein

16 g

Carbs

51 g

Fat

10 g

Per serving. Makes 4 servings.

Ingredients

• 2 tbsp Olive oil
• 1 Onion
• 2 Carrot
• 2 Celery
• 2 Garlic
• 1 Courgette
• 400 g Chopped tomatoes, canned
• 1 L Vegetable stock
• 400 g Cannellini beans, canned, drained
• 80 g Pasta, dry
• 100 g Kale
• 30 g Vegetarian hard cheese

Contains: Celery, Cereals containing gluten, Milk. Always check the labels of what you buy.

Method

1. Peel and dice the onion and carrots, dice the celery and courgette, crush the garlic and shred the kale, discarding the tough stalks.
2. Heat the oil in a large pan and soften the onion, carrot and celery over a medium heat for 8 minutes.
3. Add the garlic and courgette and cook for 2 minutes.
4. Pour in the tomatoes and stock, bring to the boil and simmer for 15 minutes.
5. Add the beans, pasta and kale and simmer for 10 minutes more, until the pasta is tender. Add a splash of water if it gets too thick.
6. Ladle into bowls and top with the grated cheese.

More lunch recipes

• Fish chowder353 kcal · 26 g protein · 35 min
• Quinoa-stuffed peppers355 kcal · 12 g protein · 40 min
• Spanakopita347 kcal · 15 g protein · 1 hr
• Stuffed avocados with crab358 kcal · 17 g protein · 10 min
• Cottage cheese, spinach and pea frittata360 kcal · 33 g protein · 30 min
• Cauliflower fried rice with prawns341 kcal · 32 g protein · 20 min

Find more like this

• Vegetarian recipes
• Pescatarian recipes
• Nut-free recipes
• Lower-calorie lunches and dinners
• Batch cooking recipes
• Italian recipes