Minestrone soup
This pasta-packed vegetarian soup is rich in fibre yet easy to eat
- 40 minutes
- Serves 4
- 4.5 of 5 a day
- Kcal196
- Fat3.1g
- Salt0.9g
- Sugar14.5g
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
Ingredients
- 100g wholewheat spaghetti
- Spray oil
- 1 medium onion
- 2 courgettes, diced
- 2 large carrots, washed and diced
- 1 x 400g can chopped tomatoes
- 1 reduced-salt vegetable stock cube, dissolved into 500ml hot water
- ½ teaspoon dried, mixed herbs
- Freshly ground black pepper, to taste
- 1 x 410g can cannellini beans, drained
- 100g kale or savoy cabbage, finely shredded
Method
- 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.
Why not try
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