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.
Many recipes with an Italian flavour will call for Parmesan Cheese. Such cheese is always made with animal rennet and is not acceptable to most vegetarians. There are tasty hard cheeses on the market that don't contain animal rennet and these are fine to add the finishing touch to this soup.
To make 2 servings...
500ml Vegetable Stock
50g dry Spaghetti
50g frozen Peas
50g frozen Sweet Peppers
2 medium Tomatoes, skinned and chopped
30ml grated tasty Cheese, to serve
Salt & Pepper to taste
About 197 KCal per serving.
Break the spaghetti into short lengths and add to the gently boiling stock.
Make sure the cheese is made with vegetarian rennet.Genuine Parmigiano-Reggiano is not suitable for vegetarians but similar tasting cheeses are available that are made without any animal derived rennet.
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 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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