Lower Carb Minestrone Print this recipe Details Serves: 6Number of ingredients: 18To prep: 10 minutesTo cook: 35 minutesDifficulty: Easy Nutrition per servingKilojoules: 568Calories: 136 Protein: 6.5gFat: 6gSaturated Fat: 2gCarbohydrates: 11.5gCarbohydrates per 100g: 3gFiber: 5.3gSodium: 439mgPotassium: 769mg Ingredients 1 tablespoon olive oil 1 onion, finely chopped 2 cloves garlic, crushed 2 celery stalks, finely chopped 2 carrots, finely chopped 2 heaped tablespoons tomato paste, salt reduced ½ cup Carisma potato, chopped 1 zucchini, chopped ½ cup green beans, chopped ½ teaspoon dried oregano ½ teaspoon dried thyme 2 x 400g can diced tomatoes (salt reduced) 500mL salt reduced vegetable stock 1L water 1 x 400g can cannellini beans, drained and rinsed 2 cups baby spinach 50g Parmesan cheese, shaved* Pepper, to taste Method Heat olive oil in a large casserole pot on medium heat. Add onion, celery, carrot, potato and tomato paste. Sauté for approximately 5-7 minutes or until the vegetables soften. Add garlic, zucchini, green beans, oregano and thyme. Cook and stir regularly for 2 minutes until fragrant. Next add tomatoes, stock and water and bring to the boil. Cover and reduce to a simmer and cook for 10 minutes. Add spinach and cannellini beans and simmer uncovered for a further 15 minutes. Season with pepper. Turn off heat. Divide evenly into 6 serving bowls and garnish with parmesan shavings. *You can use a vegetable peeler to create parmesan ‘shavings’
