Green minestrone with gremolata

Cooking Vegetarian Green minestrone with gremolata

With lemon, parsley and lots of vegies, this budget bean soup is a healthy winter warmer.

Lables: High fibre High protein Low carb Low fat Low kilojoule Vegan Vegetarian Egg free Fish free Lactose free Shellfish free
  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the cabbage and cook, stirring occasionally, for 2 minutes or until cabbage wilts slightly.
  2. Add the water, stock powder and cannellini beans. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer for 5 minutes.
  3. Add the zucchini, broccoli and green beans. Simmer for 5 minutes or until the broccoli is bright green and tender crisp.
  4. Combine the parsley and lemon rind in a bowl. Ladle soup among serving bowls. Sprinkle with parsley mixture to serve.

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2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1/4 small savoy cabbage, outer leaves removed, finely shredded
1L water
1 tsp Massel vegetable stock powder
1 x 400g can cannellini beans, rinsed, drained
1 large zucchini, trimmed, cut into 5mm pieces
250g broccoli, trimmed, cut into small florets
200g green round beans, trimmed, cut into 3cm lengths
1/4 cup chopped fresh continental parsley
2 tsp finely grated lemon rind

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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