Here’s another recommended recipe we found from clairekcreations.com.
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Low calorie rainbow minestrone soup:

Rainbow minestrone soup

There’s a winter chill in the air as soup season descends upon us. I’m not one for sloppy soups but chunky soup is definitely a winter warmer I enjoy. There are so many recipes for minestrone soup out there that I decided to take inspiration from a few different ones and create my own version. It’s a rather easy soup to make that involves just throwing it all in the pot and letting it simmer away.

Rainbow ingredients

You can vary the vegetables with whatever you like but this was my selection.

Onion, garlic and ginger

To start the soup, lightly fry the onion, garlic, nutmeg and ginger until the onion has softened.

Carrot

Add the carrots and cook for a few minutes.

Squash, beans and zucchini

Add the squash, beans and zucchini and stir through.

Cabbage and basil

Add the cabbage and basil and stir it through too.

Tomato and beans

Now add the tomato, tomato paste and beans.

Pasta

Stir the pasta into the pot and add enough stock so that everything is covered. Add the bay leaves and parmesan rind. Next time you buy a chunk of parmesan, don’t throw the rind away. Freeze it and save it to use in soup. Bring the soup to the boil, reduce to a simmer and cook until the pasta is al dente.

Mmm

When the pasta is cooked, remove the bay leaves and parmesan and season with salt and pepper. Enjoy!

Rainbow minestrone soup

Ingredients

• 2 zuchinis diced
• 3 carrots diced
• 2 yellow squash diced
• 1/2 purple cabbage chopped
• 25 green beans halved
• 1 tin cannellini beans
• 1 1/2 cups dried pasta
• chunk of parmesan rind
• 1 onion, diced
• 2 garlic cloves, crushed
• 1 tsp crushed ginger
• sprinkle of nutmeg
• salt and pepper
• 2 bay leaves
• 4 cups vegetable stock
• 1 cup water
• 1 tin crushed tomatoes
• 2 tbsp tomato paste

Instructions

1. Cook the onion, garlic, ginger and nutmeg until the onion has softened.
2. Add the carrot and cook for a few minutes. Add the zucchini, squash and beans.
3. Add the basil and cabbage and mix it through.
4. Add the tomato paste, tomatoes and cannelini beans.
5. Add the pasta and enough stock to cover it all then add the bay leaves and parmesan. Bring the pot to the boil then reduce to a simmer and cook until the pasta is al dente.
6. Remove the parmesan and bay leaves and season with salt and pepper.

Nutrition Information

Amount Per Serving Calories 320

Jeannie notes.. Above is curated for evaluation and recommendation from clairekcreations.com

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Low calorie rainbow minestrone soup

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