Nutrition Information: This hearty minestrone is a great way to boost your intake of essential vitamins and minerals. Spinach is rich in vitamin C, vitamin K, folic acid, iron, and calcium. While whole grain pasta is high in fibre and micronutrients.
Minestrone Soup
Servings4 serves
Prep Time20 minutes
Cook Time40 minutes
Ingredients
1
400g can cannellini beans
1litre
chicken or vegetable stock
1tbsp
olive oil
1
medium brown onionroughly chopped
2
carrotsroughly chopped
4
stalks of celeryfinely chopepd
3
garlic clovesminced
1
400g can diced tomatoes
2
bay leaves
3tsps
dried rosemary
1cup
fresh basil and flat leaf parsley(combined to make 1 cup)
1
medium zucchiniroughly chopped
1
bunch of spinachroughly chopped
2cups
brown macaroni pastacooked al dente
1/2cup
grated parmesanoptional
Instructions
-
In a blender, puree cannellini beans with 1 cup of stock.
-
Heat oil in a large pot over medium heat. Add celery, carrot, onions, and garlic and saute until fragrant and tender or for approximately 15 minutes.
-
Add remaining stock, blended beans, tomatoes, salt and pepper. Followed by rosemary, bay leaves, basil, parsley and cover. Cook on low to medium heat for 30 mediums.
-
Meanwhile, cook pasta according to packet instructions.
-
Add spinach and zucchini and cover. Simmer for 8 minutes.
-
Remove bay leaves. Taste and season as necessary.
-
Ladle into bowls. Top evenly with pasta and parmesan. Enjoy!
Recipe Notes
This recipe was developed for Studio Pilates by Kristin Murray from Lifestyle Nutrition. Kristin is a Brisbane-based nutritionist who is passionate about providing education in the science behind nutrition and healthy eating. Through Lifestyle Nutrition, Kristin creates and provides recipes that are achievable in the fast-paced world we live in and she hopes to inspire you to find your own sustainable healthy routine!
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