Diet Recipe: Minestrone Soup (Low Fat)

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INGREDIENTS

• 125 g (4 oz) haricot beans, soaked overnight
• 1 tablespoon vegetable oil
• 2 onions, chopped
• 2 garlic cloves, crushed
• 1.8 litres (3 pints) water
• 1 teaspoon chopped fresh marjoram
• ½ teaspoon chopped fresh thyme
• 4 tomatoes, skinned, deseeded and chopped
• 2 carrots, diced
• 2 potatoes, diced
• 1 small turnip, diced
• 1-2 celery sticks, chopped
• 250 g (8 oz) cabbage, shredded
• 50 g (2 oz) small pasta shapes
• 1 tablespoon chopped fresh parsley
• Salt and pepper
• 3 tablespoons grated Parmesan cheese, plus extra to serve

INSTRUCTIONS

1 Drain the beans and rinse under running cold water.

2 Heat the oil in a large saucepan and add the onions and garlic. Saute gently for about 5 minutes, stirring occasion­ally, until soft and golden brown.

3 Add the beans, water, herbs and tomatoes, cover the pan and simmer gently for 2 hours. Add the carrots and simmer for 10 minutes. Stir in the potatoes and turnip and cook for another 10 minutes.

4 Add the celery and cabbage to the soup with the pasta shapes and cook for 10 minutes, or until the pasta and all the vegetables are tender. Add the parsley and season to taste.

5 Stir in the Parmesan and then ladle into individ­ual soup bowls. Serve immediately with extra Parmesan cheese.

NUTRITION FACTS

• Calories: 140
• Protein: 7 g
• Fat: 4 g
• Carbs: 20 g