Quick minestrone soup

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Quick minestrone soup

Using sprouted lentils in soups instead of traditional dried beans, lentils or split peas speeds up preparation time.

Serves 4-6

2 cups lentil sprouts, crunchy or chunky combo sprouts
1 onion, peeled and diced
4 cups prepared and chopped vegetables, e.g. potato, carrot, celery, leek, pumpkin, swede, parsnip etc.
2½ cups water
2 x 140g pots Italian pizza-style tomato paste or 1½ cups pasta sauce
chopped fresh herbs e.g. parsley, coriander, mint

Place all ingredients except herbs into a heavy-based saucepan and bring to the boil.
Reduce heat and simmer for 15-20 minutes or until vegetables are soft.
Remove from heat and serve garnished with herbs. Serve with crusty bread.

Variation: Add grated cheese with the herbs.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 575 kJ
Protein 7.6g
Total fat
– saturated fat
– sugars
Fibre 5.9g
Gluten g
Sodium 380g