I was back at work on the 7th of January and right back into my routine. I always do my first 5:2 fast (under 500 calories) of the week on a Monday and then the second day varies. It's always on a work day. I have a schedule on a work day, so it is much easier.
I made this minestrone last week as I knew my parents were going to be around for dinner and my dad loves minestrone soup. He is a bit of a minestrone aficionado. He always orders it in a restaurant, if it's on the menu. Mind you he isn't as fond of the green pesto style minestrone.
This is the first time I've made minestrone. I thought it was slurpilicious. So rich and tasty with lovely big chunks of vegetables, as well as the beans and pasta.
The response from my family was varied. Cooper was just getting over a bug and wasn't up to eating, so he just sat with us and had a drink. My dad said "it's really good and I'm enjoying it, but there's too much tomato for me". Graham came to the conclusion he doesn't like pasta in soup, so he would prefer it without the pasta next time and my mum, well she loved it. As the saying goes, you can't please all of the people all of the time!
For me this is a winner. Tasty and filling, just perfect for a fast day and low in calories too. My recipe made a huge potful, which would serve between 8 and 10 people a generous bowlful. I've based my calories on 8 huge portions.
198 calories per serving
I used Polish Lubella pasta threads in my soup which is like a thin, broken spaghetti, but you can use whichever pasta you prefer, or if you are cooking it for Graham, don't add any. *sigh*
Minestrone (198 calories)
A rich and tasty, low calorie soup perfect for those who are watching their weight, but want a filling and satisfying meal.
- 1 tbsp cold pressed rapeseed oil
- 1 onion, finely chopped
- 2 fat cloves garlic, crushed
- 2 stalks of celery, chopped
- 2 medium courgettes (zucchini), chopped
- 8 medium carrots, chopped
- 100g spinach, chopped
- 3 x 400g tins chopped tomatoes
- 2 x 400g tins cannellini beans
- 150g lubella strand pasta (or other)
- 5 pints/10 cups vegetable stock
- 2 tbsp tomato puree
- a good grinding of salt & freshly ground pepper
- a generous handful fresh parsley, chopped
1. Saute the onion in garlic in the rapeseed oil until soft and translucent. Then add the celery, courgette and carrots and cook gently for a few minutes.2. Add the tomatoes, tomato puree, beans, spinach and vegetable stock. Mix well and bring to the boil, then reduce the heat, cover and leave it to simmer gently for 15 minutes.3. Add the pasta and cook for another 15 minutes. Season and add the fresh herbs.4. Enjoy!
Yield: 8-10 servings
I am submitting my minestrone to:
Herbs on Saturday
Herbs on Saturday is a monthly challenge focusing on using herbs in cooking. It is the brainchild of Karen over at Lavender and Lovage but is being hosted by Vanesther over at Bangers and Mash this month.
If you would like to join in, you have until the 31 January 2013.