Winter vegetable minestrone

Name: Winter vegetable minestrone | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil (plus 2 tsp for the bread); 1 medium onion, finely chopped; 1 stick celery, diced; 1 small butternut squash, peeled and finely diced; 390g carton Chosen by you Chopped Tomatoes with Herbs; 3 tbsp tomato purée; 2 x 300g cans cannellini beans, drained and rinsed; 600ml stock, made with 1 vegetable stock cube; 100g Smart Price Spaghetti, broken into small pieces; 160g bag Asda Washed Baby Spinach; 200g baguette; 1 clove garlic, peeled and cut in half

This satisfying, chunky soup is crammed with vegetables and beans – and it’s low in fat, too!

By Asda Good Living,21st September 2015

(1 votes)

Cook: 45 Mins

Serves: 4

Price: 80p per serving

Nutritional Information

Each 498g serving contains

Energy
1688kj
403kcal

20%

Fat
8g

Med
11%

Saturates
1g

Low
5%

Sugars
14.4g

High
16%

Salt
1g

Med
17%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
339kj/81kcal

Ingredients

1 tbsp olive oil (plus 2 tsp for the bread)

1 medium onion, finely chopped

1 stick celery, diced

1 small butternut squash, peeled and finely diced

390g carton Chosen by you Chopped Tomatoes with Herbs

3 tbsp tomato purée

2 x 300g cans cannellini beans, drained and rinsed

600ml stock, made with 1 vegetable stock cube

100g Smart Price Spaghetti, broken into small pieces

160g bag Asda Washed Baby Spinach

200g baguette

1 clove garlic, peeled and cut in half

Method

Heat the oil in a large pan, then add the onion and celery. Cook for 2-3 minutes,until soft. Add the butternut squash and cook for another 8-10 minutes, until it starts to soften.

Stir in the chopped tomatoes, tomato purée, cannellini beans and stock. Bring to a simmer and cook for 5 minutes.

Add the spaghetti and stir. Simmer for 10-12 minutes, or until the pasta is cooked.

Stir in the spinach. Simmer for 1 minute, until wilted.

Pre-heat the grill. Slice the baguette. Drizzle the rest of the olive oil over the bread, then rub the garlic halves over one side of each slice. Grill until golden brown. Serve hot with the soup.