Serves 1
Ingredients
1/2 onion, diced 1cm
1/2 carrot, diced 1cm
1/2 parsnip, diced 1cm
1 stick celery, chopped 1cm
1 tsp tomato paste
1 courgette, diced 1cm
1x 400g can cannellini beans, drained and rinsed
1x 400g can chopped tomatoes
1/2 x 400g can tomato passata
2 cups veggie stock
1 bay leaf (optional)
Method
- Prep & Cook Soup. Heat 1 tsp oil in a medium pot on medium-high heat. Add onion, carrot, parsnip and celery to pot and cook for 3–4 minutes, until beginning to soften. Add tomato paste and cook for 1 minutes, until fragrant.
- Add all remaining soup ingredients and bring to a simmer. Once simmering, reduce heat to low, cover and cook for about 30 minutes, until all veggies are tender.
- Serve topped with fresh parsley.
Nutritional Info (per serve)
Energy (kJ): 1233
Energy (Cal): 295
Carbohydrate (g): 42.2
Protein (g): 16.1
Fat (g): 3.9
Saturated Fat (g): 0.6
Sugars (g): 13.8
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