MINESTRONE WITH LENTILS

Serves 6 | Preparation time 25mins | Cooking time 40mins

Ingredients

  • Olive oil, 1 tbs
  • Medium onion, finely chopped
  • Garlic cloves, 3, crushed
  • Carrot, 2, peeled, diced
  • Celery stalk, 2, diced
  • Diced tomatoes, can, 2x 400g can
  • Zucchini, 2, diced
  • Wholemeal spaghetti, 70g raw, break into 3cm pieces (substitute wholemeal spaghetti with gluten-free pasta if required)
  • Brown lentils, 400g can, drained, rinsed
  • Cannellini beans, 400g can, drained, rinsed
  • Parmesan cheese, 45g grated (omit if vegan, or use vegan parmesan)
  • Wholegrain bread, 6 slices (substitute with gluten-free bread if required)

Method

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion, garlic, carrot, celery and cook, stirring often, for 5-10mins or until soft.
  3. Add 750ml water and tomatoes. Bring to the boil.  Reduce heat to low and simmer for 10mins.
  4. Add spaghetti, lentils, beans and zucchini. Simmer for a further 12mins or until spaghetti is tender.
  5. Season with pepper.
  6. Serve topped with parmesan cheese and slice of bread.

Nutritional information per serve:

Calories 303 Cal | Protein 14.6g | Fat Total 7.8g | Fat Saturated 2.4g |

Carbohydrates 38.3g | Sugars 8.4g | Sodium 657.2mg