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Minestrone Toscana

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 tablespoons olive oil
  • 2 medium onions thinly sliced
  • 1.5 medium carrots
  • 10 grams Knorr Vegetable Stock Cube dissolved in 2 litres
  • 1 clove of garlic chopped
  • 1 small courgette diced
  • 1 can of crushed tomatoes
  • A handful of small pasta
  • A handful of chopped parsley
  • 5 grams basil
  • pepper to taste
  • 20 grams Parmesan shavings

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

148kcal

Energy (kJ)

619kJ

Protein (g)

5.0g

Carbohydrate incl. fibre (g)

19.8g

Carbohydrate excl. fibre (g)

15.8g

Sugar (g)

8.7g

Fibre (g)

4.0g

Fat (g)

6.6g

Saturated fat (g)

1.7g

Unsaturated fat (g)

4.1g

Monounsaturated fat (g)

3.4g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

3mg

Sodium (mg)

500mg

Salt (g)

1.25g

Vitamin A (IU)

3032IU

Vitamin C (mg)

21.2mg

Calcium (mg)

66mg

Iron (mg)

2.13mg

Potassium (mg)

559mg

Total

886kcal

3712kJ

30.3g

119.0g

95.1g

52.3g

23.9g

39.4g

10.1g

24.5g

20.3g

4.2g

0.0g

19mg

2999mg

7.50g

18192IU

127.2mg

396mg

12.81mg

3356mg


  • 1 Heat the oil in a heavy pot over medium heat, add the onions, carrots, and garlic. Sweat until almost tender, add courgette, stir the vegetables, and continue to cook for 5 minutes more.
  • 2 Add the tomatoes and stock, bring to a boil, reduce heat, and simmer until the vegetables are almost cooked. Do not overcook. The soup will continue to cook after the pasta is added. Add the pasta and simmer the soup until the pasta is cooked.
  • 3 Garnish with parsley and basil. Season to taste with pepper. Stir in the Parmesan cheese just before serving.