Minestrone soup

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Simple and tasty minestrone soup.

Prep 10 min
Cook 25 min
Total 35 min
Servings 4 servings

Ingredients

Instructions

  1. Fry onions with minced meat in oil.

  2. Add vegetables, tomato puree, soy, water, chicken stock, oregano, salt and pepper. Cook for approx. 7 to 10 min.

  3. Add the pasta and let everything cook together until the pasta is done.

  4. Grate over parmesan and add a dollop of pesto.

  5. Serve and enjoy.

Notes

Tips: Add the pasta towards the end of the cooking time. The vegetables and pasta taste better when the pasta cooks in the soup for the last 8 to 10 minutes.

Storage: Keeps in the fridge for 4 to 5 days. Freeze without the pasta and add fresh pasta when reheating.

Variations: Use whatever seasonal vegetables you have, minestrone is very adaptable. Add pesto when serving for a fresh finish.

Nutrition per serving

Calories
691 kcal
Carbohydrates
71 g
Protein
38 g
Fat
29 g
Saturated fat
10 g
Polyunsaturated fat
3 g
Monounsaturated fat
13 g
Trans fat
2 g
Cholesterol
86 mg
Sodium
1,070 mg
Potassium
1,360 mg
Fiber
11 g
Sugar
14 g

Nutrition values are estimates.

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