Minestrone Soup
Another for your Winter toolbox.
INGREDIENTS
1 Tbsp olive oil
125g streaky smoked bacon, diced
3 cloves of garlic, finely diced
1 onion, finely diced
2 carrots, cut into 2cm pieces
2 sticks of celery, cut into 2cm pieces
2 courgettes, cut into 2cm pieces
1 leek, finely sliced
1 tsp dried oregano
2 bay leaves
1 x 400g tin of cannellini beans, drained and washed
1x 400g tin of kidney beans, drained and washed
2 x 400g tins of tomatoes
4 cups of vegetable stock
1 large handful of seasonal greens such as kale, silverbeet, or spinach
100g dry weight Vetta high protein pasta
Salt and pepper, to taste
½ a bunch of fresh basil, optional
60g Parmesan cheese, grated
160g sour dough, four thin slices
METHOD
Start by heating the olive oil in a large pot over medium heat. Add the diced bacon and cook until it begins to crisp and release its flavor.
Next, add the finely diced garlic and onion to the pot, stirring frequently until they become fragrant and translucent.
Once the onion is softened, add the carrots, celery, courgettes, and leek, stirring to combine all the vegetables. Sprinkle in the dried oregano and add the bay leaves, letting the mixture cook for 10-minutes.
Pour in the tins of tomatoes along with the vegetable stock, then bring the soup to a gentle simmer.
Add the cannellini and kidney beans, allowing everything to cook together for about 20 minutes, or until the vegetables are tender. Stir in the high protein pasta and cook according to the package instructions until al dente.
In the last few minutes, add the handful of seasonal greens and let them wilt into the soup. Season with salt and pepper to taste, and if using, chop and stir in the fresh basil just before serving.
Serve the minestrone hot with a generous sprinkle of grated Parmesan cheese on top and toast sour dough on the side.
Serves 4
Nutritional Information: per serve
Calories: 553kcal
Protein: 31g
Fat: 16g
Carbohydrate: 67g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE