Quick Minestrone Recipe

When time is short but we still want a tasty and healthy soup this
Minestrone recipe fits the bill perfectly.
When pushed I can have this delicious soup on the
table in 10 minutes and the only complaint I have ever had was that
there wasn't enough for second helpings!
Using frozen ingredients helps to cut down on
preparation time and many frozen vegetables are as good or even better
than using fresh. This is particularly true of frozen peas, which go
from field to freezer in minutes rather than days.
To make 2 servings:
| |
kcal |
| 500ml
(1 pint) vegetable stock |
60 |
| 50g
(2 oz) dry spaghetti |
211 |
| 50g
(2 oz) frozen peas |
20 |
| 50g
(2 oz) frozen sweet peppers |
12 |
| 2
medium tomatoes, skinned and chopped |
44 |
| 30ml
(2 tbsp) grated parmesan, to serve |
44 |
| salt
and pepper to taste |
5 |
| Total |
393 |
Around 197 kcal per serving
Break the spaghetti into short lengths and add to
the gently boiling stock
Peel and chop the tomatoes and add them to the
boiling stock. Allow to simmer gently for 5 minutes. Season with the
salt and pepper.
Add the frozen vegetables and bring back to the
boil. Simmer for another 2 minutes until the vegetables are tender.
Serve in warmed plates and top with the grated
parmesan cheese.
It's taken me longer to work out the calorie count
and type the recipe out than it does to cook but this is such a tasty
soup that I just have to share it!
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