Hairy Dieters Minestrone Soup
- Number of Servings: 6
Ingredients
4 ripe tomatoes2 tsp olive oil1 small onion, finely chopped1 celery stick, finely sliced2 garlic cloves, peeled and finely sliced1 slender leek trimmed and finely sliced2 medium courgettes, diced1.5 litres of chicken stock50g dry spaghetti1 tbsp tomato puree200g frozen peas100g curly kale or green cabbage, thickly shredded25g parmesan cheese, finely gratedfresh basil leaves to servesea saltfreshly ground black pepper
Make a cross in the bottom of each tomato and put them in a heatproof bowl. Pour over enough just boiled water to cover the tomatoes and leave for 1 minute. If the tomatoes are ripe enough, the skins should shrink back under the hot water. Drain and leave to cool.
Heat the oil in a large non-stick saucepan or saute pan and fry the onion very gently for 5 minutes until softened but not coloured, stirring often. While the onion is cooking, slip the skins off the tomatoes and cut the flesh into quarters. Scoop out the seeds and chuck them out. Cut the tomato flesh into rough 1cm cubes.
Add the celery, garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a couple of minutes, then stir in the chopped tomatoes, pour over the chicken stock and bring to the boil.
Break the spaghetti into short lengths and drop them into the pan. Add the tomato puree and bring the soup back to the boil, then cook for 8 minutes, stirring occasionally. Add the peas, kale or cabbage and cook for another 5 minutes or until the pasta is just tender.
Season the soup with salt and lots of freshly ground black pepper. Serve with a sprinkling of Parmesan and torn basil leaves.
Serving Size: Makes 6 portions
Heat the oil in a large non-stick saucepan or saute pan and fry the onion very gently for 5 minutes until softened but not coloured, stirring often. While the onion is cooking, slip the skins off the tomatoes and cut the flesh into quarters. Scoop out the seeds and chuck them out. Cut the tomato flesh into rough 1cm cubes.
Add the celery, garlic, leek and courgettes to the pan with the onion. Stir over a low heat for a couple of minutes, then stir in the chopped tomatoes, pour over the chicken stock and bring to the boil.
Break the spaghetti into short lengths and drop them into the pan. Add the tomato puree and bring the soup back to the boil, then cook for 8 minutes, stirring occasionally. Add the peas, kale or cabbage and cook for another 5 minutes or until the pasta is just tender.
Season the soup with salt and lots of freshly ground black pepper. Serve with a sprinkling of Parmesan and torn basil leaves.
Serving Size: Makes 6 portions
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 3.5 g
- Cholesterol: 3.3 mg
- Sodium: 285.9 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.3 g
- Protein: 6.2 g
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