Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 11/05/24. See terms.
Join now
Photo of Freekeh minestrone by WW

Freekeh minestrone

4
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Freekeh is a roasted wheat wholegrain that has an earthy flavour is packed full of protein and fibre. Added to this hearty minestrone it brings great texture to a perfectly authentic dish.

Ingredients

Canned cannellini beans, rinsed, drained

1 400g can, (1 x 400g can)

Vegetable stock cube

2 individual

Olive oil

1 tbs

Carrot(s)

1 medium, finely chopped

Celery

2 stick(s), finely chopped

Brown onion

1 medium, finely chopped

Dry freekeh

100 g, rinsed, drained

Green cabbage

125 g, shredded

Kale

½ bunch(es), trimmed, thinly shredded

97% fat-free cottage cheese

250 g

Fresh basil

¼ cup(s), firmly packed, plus extra to serve

Garlic

1 clove(s), crushed

Lemon juice

2 tsp

Instructions

  1. Heat oil in a large saucepan on medium-high. Cook the carrot, celery and onion for 5 minutes or until softened. Add freekeh, crumbled stock cubes and 4 cups (1L) water and bring to the boil. Reduce heat to medium and cook, covered, for 20 minutes. Add the beans, cabbage and kale and cook for 5 minutes. Season.
  2. Meanwhile, using a small food processor, process cottage cheese, basil, garlic and lemon juice until smooth. Season with pepper.
  3. Top soup with a dollop of basil cream and extra basil leaves.

Notes

TIP: This soup thickens on standing as the freekeh absorbs moisture. Adjust the texture by adding a little boiling water if you need to.

You might like

You might like