Minestrone soup

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Total Time:
50min
Prep:
15min
Cook:
35min
Serves:
6
Difficulty:
Easy
Ingredients
  • 1 large Onion(s), chopped
  • 2 clove(s) Garlic, crushed
  • 2 medium Carrots, raw, chopped
  • 3 stick(s) Celery, Raw, sliced thinly
  • 1/2 small Swede, chopped
  • 2 cube(s) Vegetable stock cube(s), 1.5 L
  • 1 can(s), large, drained Borlotti beans, cooked
  • 1 can(s), large Tinned Tomatoes
  • 1 teaspoons, level Tomato Purèe
  • 1 tablespoons Dried Mixed Herbs
  • 50 g Wholewheat Pasta, dry, spaghetti, broken into short lengths
  • 100 g Green Beans, trimmed and sliced
  • 9 leaf/leaves Basil, fresh, to garnish
Instructions

Put the onion, garlic, carrots, celery, swede, stock, beans, tomatoes, tomato purée and dried herbs in a large lidded saucepan.

Bring to the boil, stirring occasionally. Partially cover, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.

Add the spaghetti and fine green beans. Stir well, then cook for a further 8-10 minutes, until the pasta is tender. Season, then serve, garnished with basil leaves.

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