Italian vegetable soup

Italian vegetable soup recipes

Warm up your week with this good-for-you minestrone that is straightforward to freeze ahead

Materials

2 every of onion
 and carrots, chopped
4 sticks celery
, chopped
1 tbsp oil
2 tbsp sugar
4 garlic cloves, crushed
2 tbsp tomato puree
2 bay leaf
few sprigs thyme
3 courgettes
, chopped
400g will butter beans, drained
400g will shredded tomatoes
1.2l vegetable stock
100g cheese
 or eater equivalent, grated
140g little food
 shapes
small bunch basil
, shredded

Method

A. Gently cook the onion, carrots and celery within the oil in a very giant cooking pan for twenty minutes, until soft. Splash in water if they stick. Add the sugar, garlic, puree, herbs and courgettes and cook for 4-5 minutes on a medium heat till they brown a trifle.

B. Pour within the beans, tomatoes and stock, then simmer for twenty minutes. If you’re phase change it, cool and do thus currently (freeze for up to 3 months). If not, add 0.5 the cheese and therefore the food and simmer for 6-8 minutes till food boiled. Sprinkle with basil and remaining cheese to serve. If frozen, unfreeze then re-heat before adding food and cheese and continued as higher than.

Nutrition: per serving

kcal	fat	saturates	carbs	sugars	fibre	protein	salt
215	6g	3g	30g	12g	5g	11g	1.06g

Enjoy it..........