Skinny Minestrone Soup

I’m determined to keep on track with eating healthy even though we’re now into comfort food season and my lunch salads have been replaced with hearty soups. When it’s cold and wet outside, and you’ve been working hard all morning, there’s little more rewarding than a bowl of steaming hot soup. Ditch the pasta, and you still have a great, filling, nourishing soup.   

 You will need:

1 tbsp olive or vegetable oil

1 onion

1 leek

3 carrots

1 clove garlic, grated

1 red pepper

1 litre chicken stock – I used 2 stock cubes

1 can cannellini beans 

1 tin chopped tomatoes 

Seasoning

1/2 tsp chilli powder

1 tsp oregano

1 tsp parsley

4 leaves fresh basil 

 

1.  Chop the vegetables and gently sauteé them in the oil. Add the grated garlic and tomato purée and cook out for about 20 minutes.  
  2. Add the stock. Then add the tomatoes and seasoning and cook for around 20 minutes, before adding in the cannellini beans and seasonings, setting the fresh basil aside.  

3. Simmer on a low to medium heat for around an hour to an hour and a half.  Add the chopped basil and immediately remove from the heat. 

This should keep in the fridge for around 5 days, but I wouldn’t recommend freezing it as the chunks of carrot will change in texture. 

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