Name: Green minestrone soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 small onion peeled and finely diced; ½ leek finely diced&#x2028; 1 stick celery finely diced; 1 clove garlic finely chopped; 500ml (17fl oz) low-salt vegetable stock&#x2028; 1 courgette diced&#x2028; 75g (3oz) frozen peas; 100g (3½ oz) asparagus tips or green beans or broccoli stems chopped; 200g (7oz) or ½ can haricot or butter beans drained&#x2028; 1 sprig rosemary or marjoram or thyme; Fresh basil shredded; Juice of ½ lemon

Meal type: Soup

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Heat the oil in a large pot and gently fry the onion, leek and celery for 5 minutes until tender but not browned. Add the garlic and fry for 1 minute.
Add the stock to the pot, with the courgette, peas, asparagus (or beans or broccoli, depending on what you choose) as well as the haricot (or butter beans) and the rosemary (or marjoram or thyme).
Bring to the boil and cook for 10 minutes until the vegetables are tender. Stir in the basil and lemon juice just before serving.

Cook's tips

As an alternative, use wholewheat pasta instead of the canned beans.
This recipe can be frozen for up to 3 months, defrost in the fridge and reheat thoroughly.

Energy 596kJ 143kcal 7%

Carbs 14.5g -

Fibre 7.6g 25%

Fat 4.7g Low 7%

Saturates 0.9g Low 5%

Sugar 4.3g Low 5%

Salt 0.17g Low 3%

% = an adult's reference intake

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Ingredients

1 tbsp olive oil

1 small onion, peeled and finely diced

½ leek, finely diced 

1 stick celery, finely diced

1 clove garlic, finely chopped

500ml (17fl oz) low-salt vegetable stock 

1 courgette, diced 

75g (3oz) frozen peas 

100g (3½ oz) asparagus tips, or green beans, or broccoli stems, chopped

200g (7oz) or ½ can haricot or butter beans, drained 

1 sprig rosemary, or marjoram or thyme

Fresh basil, shredded

Juice of ½ lemon

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Cook's tips