Autumn Minestrone 1

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (400 g)
  • Calories 358.1
  • Total Fat - 15.1 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 0 mg
  • Sodium - 146.4 mg
  • Total Carbohydrate - 52.3 g
  • Dietary Fiber - 10 g
  • Sugars - 9.4 g
  • Protein - 7.2 g
  • Calcium - 118.8 mg
  • Iron - 3.2 mg
  • Vitamin C - 49 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a big stockpot over medium to high heat and add onion, leek, sage, seeds and chilli and cook, stirring, for about 5 minutes or until soft.

Step 2

Add stock, potatoes and chickpeas and bring to the boil and simmer for 10 minutes, or until potatoes are soft and then add zucchini and cabbage and simmer for 2 minutes.

Step 3

Remove from the heat and stir tomato and serve minestrone with toast or crunchy bread.

Tips & Variations


No special items needed.

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