MINESTRONE SOUP

Serving: 1

Preparation time: 30 minutes

Calories: 664kcal Protein: 31g Carbs: 95g Fat: 10g

This healthier version of the Italian classic minestrone soup is easy to make, tasty and high in protein.

Ingredients

- 75g whole wheat pasta

- 100g tomatoes

- 200g cannellini beans

- 70g onions

- 2 cloves of garlic

- 2 carrots

- 1 cup of celery

- 100g courgette

- 500ml vegetable stock

- 2 bay leaves

- Salt and pepper

- 1⁄3 cup chopped parsley

- 1 tsp paprika

- 3 slices flax seed crackers

Instructions:

1 - Wash the tomatoes, celery, courgette and carrots and cut them into small cubes.

2 - Chop the onion and garlic and leave all the vegetables on the side.

3 - Preheat a pot with a tablespoon of olive oil.

4 - Add the onion and garlic and cook for 5 minutes or until nice and soft, then add

paprika, salt, pepper and the remaining vegetables. Stir and cook for another 5 minutes

at medium heat.

5 - Add cannellini beans, pasta and vegetable stock.

6 - Cover the pot with a lid, cook for 10 minutes or until the pasta is ready (i.e. it's soft, but

still has a bite).

7 - Add more salt and pepper if needed.

8 - Serve in a bowl and garnish with fresh chopped parsley and seed crackers.

NOTE: Buy flax seed crackers from the supermarket or check the link

HERE to make your own.