Minestrone with broad beans recipe

Serves 8

Prep - 10 minutes

Cook - 25 minutes

 

2 tablespoons olive oil

2 carrots, sliced

2 celery stalks, sliced

1 onion, chopped
2 zucchini, halved lengthwise and sliced
1 red capsicum, seeded and chopped
4 cups (1 litre) salt-reduced vegetable or chicken stock
2 cans (400 g each) chopped tomatoes with Italian herbs
2 cups (180 g) wholegrain pasta, such as rotelle (wagon wheel), conchiglie (shell) or penne
500 g fresh or frozen broad beans 1⁄4 cup grated parmesan (optional)

1 Heat the oil in a stockpot over medium heat. Add the carrots, celery and onion, then cook, stirring, until the onion is soft and translucent, about 5 minutes. Add the zucchini and capsicum, then cook, stirring, until lightly browned, about 2 minutes.

2 Add the stock, tomatoes and 2 cups water, then bring to the boil. Add the pasta, reduce the heat to low and simmer, until the pasta is al dente, about 12 minutes.

3 Stir in the broad beans and cook until heated through, about 3 minutes. Sprinkle each serving with parmesan, if desired.

Nutritional information - 859 kilojoules, 10 g protein, 23 g carbohydrates, 5 g fibre, 7 g total fat, 1 g saturated fat, 3 mg cholesterol, 635 mg sodium