Low calorie 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.

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

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

Add the carrots and cook for a few minutes.

Add the squash, beans and zucchini and stir through.

Add the cabbage and basil and stir it through too.

Now add the tomato, tomato paste and beans.

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.

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

Recipe

Low calorie rainbow minestrone soup

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Servings: 5

Calories: 320kcal

Author: Claire K Creations

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Ingredients

• 2 zuchinis diced
• 3 carrots diced
• 2 yellow squash diced
• ½ purple cabbage chopped
• 25 green beans halved
• 1 tin cannellini beans
• 1 ½ cups dried pasta
• chunk of parmesan rind
• 1 onion diced
• 2 garlic cloves crushed
• 1 teaspoon crushed ginger
• sprinkle of nutmeg
• salt and pepper
• 2 bay leaves
• 4 cups vegetable stock
• 1 cup water
• 1 tin crushed tomatoes
• 2 tablespoon tomato paste

Instructions

• Cook the onion, garlic, ginger and nutmeg until the onion has softened.
• Add the carrot and cook for a few minutes. Add the zucchini, squash and beans.
• Add the basil and cabbage and mix it through.
• Add the tomato paste, tomatoes and cannelini beans.
• 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.
• Remove the parmesan and bay leaves and season with salt and pepper.

Nutrition

Calories: 320kcal

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations