Healthier Minestrone
Created by ImPat on June 28, 2020
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #35161
Ingredients
- 3 tablespoons extra virgin olive oil, plus extra to drizzle
- 90 grams bacon rashers, sliced (3 free range gluten free rashers)
- 2 potatoes, large scrubbed and cut into 1cm pieces IDesiree potatoes specified)
- 1 leek, thinly sliced
- 1 red onion, finely chopped
- 4 garlic cloves, finely chopped
- 3 zucchini, thinly sliced
- 750ml chicken stock, (3 cups) gluten free specified (or for a vegan/vegetarian option use vegetable stock)
- 400 grams borlotti beans, rinsed and drained
- 400 grams chickpeas, rinsed, and drained
- 1-2 lemons, juiced
- Shaved parmesan, to serve
- Fresh celery, to serve
- Continental parsley leaves, to serve
How to Make
-
Step 1: Heat half the oil in a stockpot over medium heat and add the bacon, potato, leek, onion and garlic and cook, stirring occasionally, for 10 minutes or until soft and golden.
-
Step 2: Add the zucchini and remaining oi and cook for a further 5 minutes or until light golden
-
Step 3: Add the stock and cook for 5 minutes or until the potatoes are tender and then add the borlotti beans and chickpeas and stir in the lemon juice to taste and cook for a further 1-2 minutes to warm through.
-
Step 4: Seaso and then ladle the minestrone among serving bowls and drizzle over extra oil and top with parmesan and celery or parsley leaves to serve.
Nutritional Facts
- Serving Size: 1 (633.3 g)
- Calories 565.5
- Total Fat - 19.7 g
- Saturated Fat - 5 g
- Cholesterol - 93.8 mg
- Sodium - 851.4 mg
- Total Carbohydrate - 51.2 g
- Dietary Fiber - 10.7 g
- Sugars - 11.1 g
- Protein - 48.7 g
- Calcium - 130.5 mg
- Iron - 5.7 mg
- Vitamin C - 80.2 mg
- Thiamin - 0.4 mg