Quick Vegetarian Minestrone Recipe

We think minestrone is the perfect mid-week soup - it uses pantry staples, its fast and its healthy. Heres our super-speedy take on it. All the flavour, half the time.

The ingredient of Quick Vegetarian Minestrone Recipe

• 2 tbsp olive oil plus extra to drizzle
• 1 leek halved thinly sliced
• 500g tray roast mixed vegetables with garlic rosemary
• 1 tbsp tomato paste
• 1l 4 cups massel vegetable liquid stock
• 400g can borlotti beans rinsed drained
• 80g dried thin spaghetti broken
• 60g packet baby kale
• 1 garlic clove halved
• 4 slices sourdough bread

The Instruction of quick vegetarian minestrone recipe

• remove garlic from vegie tray and crush heat oil in a large saucepan over medium heat add leek garlic and rosemary sprig from the vegie tray cook stirring for 3 minutes or until aromatic add remaining veg from tray cook stirring for 3 minutes or until slightly softened add the tomato paste cook stirring for 1 minute
• add stock and tomato cover bring to the boil simmer for 5 minutes or until vegies start to soften add beans and pasta cook stirring occasionally for 8 minutes or until pasta is al dente add kale cook stirring until wilted
• toast bread rub with garlic clove drizzle with olive oil and season serve garlic toast with the soup

Nutritions of Quick Vegetarian Minestrone Recipe

fatContent: 474 893 calories
saturatedFatContent: 16 7 grams fat
carbohydrateContent: 2 8 grams saturated fat
sugarContent: 62 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 15 4 grams protein
sodiumContent: n a

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