Minestrone with Basil and Parmesan
Minestrone with Basil and Parmesan
A twist on a classic soup
- RECIPE SERVES: 4
- PREP TIME 15 min
- COOK TIME 40 min
Ingredients
- 20 g / 1 tbsp Flora Pro.Activ Buttery or original
- 1 brown onion, chopped
- 2 cloves garlic, chopped
- 2 sticks celery, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- 400 g tomatoes, no added salt
- 2 cups salt-reduced beef stock
- 2 potatoes, peeled and diced
- 400 g canned red kidney beans, rinsed and drained
- 20 small basil leaves, for serving
- 40 g Parmesan cheese, finely grated for serving
Directions
- Heat Flora pro-activ in a large saucepan over a medium heat. Add onion and garlic and stir 1–2 minutes. Add the celery, carrot and zucchini, stir for 2 minutes.
- Stir in the tomatoes and stock, cover and simmer 10 minutes. Add the potato, cover and simmer a further 15 minutes or until the potato is cooked. Stir in the kidney beans, cover and cook until hot.
- Serve with basil and parmesan.
- TIP – Add some sliced chilli for a more intense flavour
Nutritional Information
Nutritional Information
| Serving | |||||
| Energy (kcal) | 269 kcal | ||||
| Energy (kJ) | 1125 kJ | ||||
| Protein (g) | 13.7 g | ||||
| Carbohydrate incl. fibre (g) | 40.9 g | ||||
| Carbohydrate excl. fibre (g) | 31.1 g | ||||
| Sugar (g) | 9.7 g | ||||
| Fibre (g) | 9.8 g | ||||
| Fat (g) | 6.7 g | ||||
| Saturated fat (g) | 2.5 g | ||||
| Unsaturated fat (g) | 3.7 g | ||||
| Monounsaturated fat (g) | 0.8 g | ||||
| Polyunsaturated fat (g) | 0.5 g | ||||
| Trans fat (g) | 0.0 g | ||||
| Cholesterol (mg) | 7 mg | ||||
| Sodium (mg) | 879 mg | ||||
| Salt (g) | 2.20 g | ||||
| Vitamin A (IU) | 3643 IU | ||||
| Vitamin C (mg) | 41.3 mg | ||||
| Calcium (mg) | 197 mg | ||||
| Iron (mg) | 2.58 mg | ||||
| Potassium (mg) | 1084 mg | ||||
