Minestrone-soup

Italian minestrone soup with crusty bread

The kids will love this veg-packed winter warmer - it's a superb veggie dish!

By , 02 October 2017

(15 votes)

Italian minestrone soup with crusty bread
  • 30 Mins

  • Serves: 4

  • Price: 61p per serving

Nutritional Info
Each 459g serving contains
  • Energy

    1095KJ

    262KCAL

    13%
  • Fat

    4.1g

    low

    6%
  • Saturates

    1.4g

    low

    7%
  • Sugars

    8.3g

    low

    9%
  • Salt

    0.41g

    low

    7%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 238kJ/57kcal.
Ingredients
  • 1tsp rapeseed oil
  • 100g frozen Scratch Cook Sliced Red Onion
  • 1tbsp frozen Scratch Cook Chopped Garlic
  • 2tbsp frozen Scratch Cook Italian Herb Mix
  • 150g Asda Frozen Mixed Vegetables
  • 200g frozen Scratch Cook Casserole Root Veg Mix
  • 400g can chopped tomatoes
  • 2 reduced-salt vegetable stock cubes
  • 100g dried spaghetti, broken into 2cm chunks
  • 1 baguette, torn into chunks
  • 20g Cheddar, grated
Method
  • Heat the oil in a large pan, add the onion, cover and sweat for 5 mins until soft. Uncover, add the garlic and fry for 2 mins until it releases its aroma.

  • Add the herb mix, mixed veg, root vegetables, chopped tomatoes and stock cubes to the pan with 600ml water. Bring to the boil then add the spaghetti.

  • Simmer for 20 mins until the veg is tender and the pasta is cooked through.

  • Divide between 4 bowls and top with the baguette chunks and a sprinkling of grated Cheddar.