Veggie packed minestrone soup

Serves 4-6
2 tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, crushed
1 potato, peeled and cubed
Salt and black pepper
1 x 400g tin of chopped tomatoes
2 peppers, deseeded and chopped
1 courgette, chopped
1 tbsp fresh rosemary leaves, chopped
1.5L vegetable stock
1 x 400g tin of cannellini beans, drained and rinsed
100g cooked pasta
small handful of Fresh parsley, chopped
  1. Heat the oil in a large, heavy-based pot over a medium heat. Add the onion, carrots, celery and garlic and cook for 5-6 minutes until softened. Add the potato and cook for two minutes. Season with salt and pepper.
  2. Add the tomatoes, peppers, courgette and chopped rosemary. Simmer for 10 minutes until the tomatoes break down.
  3. Add the stock and simmer for 10-15 minutes Veggie packed minestrone soup longer until the potato pieces are tender, stirring occasionally.
  4. Stir in the beans, cooked pasta and parsley. Simmer for two minutes longer until the pasta and beans are heated through and the soup is thick. Season to taste.

Per serving:71kcals, 5.9g fat (0.9g saturated), 63.4g carbs (10.9g sugars), 19.1g protein, 20.2g fibre, 0.643g sodium