AIS Sports Nutrition

Minestrone by Nathan

HINT: For a vegetarian soup, omit bacon and use vegetable stock. Also, try other canned beans, such as cannellini or red kidney. This soup is better made a day in advance as the flavours will improve, but only add the pasta when reheating. It keeps for up to 3 days in the fridge

Olive or canola oil spray
1 onion, finely chopped
2 rashers bacon, chopped
2 carrots, halved lengthways, thinly sliced
2 zucchini, halved lengthways, thinly sliced
4 ripe tomatoes, chopped
1 litre MAGGI All Natural Chicken or Vegetable Liquid Stock
1 cup small pasta shells
½ cup frozen green peas
400 g can borlotti beans, rinsed and drained
Crusty bread, to serve

Spray a large saucepan with oil and heat. Add onion and bacon and cook over medium heat for 5 minutes or until onion is soft and bacon is brown. Add carrot, zucchini, tomato and stock. Bring to the boil, then reduce the heat to medium and cook, partially covered, for 5 minutes. Add pasta and cook for 5 minutes, then add peas and beans and cook for another 5 minutes or until the pasta and vegetables are tender. Garnish with flat-leaf parsley leaves, if desired. Serve with crusty bread.

 

ANALYSIS per serve 
4
6
Energy kJ (Cal)
2374 (567)
1583 (378)
Carbohydrate (g)
89
59
Protein (g)
28
19
Fat (g)
11
7
Fibre, Vitamin C, Iron

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6
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