Minestrone soup

This pasta-packed vegetarian soup is rich in fibre yet easy to eat

1 ratings

Nutrition: Per serving

Recipe by: Sarah Drabble | Nutritionist

Beans boost the protein in this easy supper, while all those different vegetables can ease constipation, a common side-effect of cancer treatment.

This recipe is taken from Eat well during cancer, our booklet helping people to cope with the side-effects of cancer. See all our recipes for people living with cancer.

Recipe for people living with cancer

Cook the pasta as instructed, until al dente (cooked but still has a bite). Drain, rinse in cold water and set aside until needed.
Coat a large non-stick saucepan in spray oil and place over a medium heat to warm. Add the onion and cook for 3–4 minutes until it begins to soften. Then add the courgette and carrot; and cook for a further 3 minutes, stirring continuously.
Add the remaining ingredients and bring to the boil. Reduce the temperature, cover and simmer gently for 10 minutes.
Add the pasta and continue cooking for 2–3 minutes, or until the vegetables are tender. Remove from the heat and serve.

If you’re struggling to maintain your weight, use more oil when cooking the vegetables and stir in creme fraiche before serving