Nutrition Facts
Celery and parmesan minestrone
Amount Per Serving
Calories 400
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 11mg4%
Sodium 1876mg82%
Potassium 789mg23%
Carbohydrates 55g18%
Fiber 11g46%
Sugar 12g13%
Protein 17g34%
Vitamin A 4061IU81%
Vitamin C 15mg18%
Calcium 213mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Celery and parmesan minestrone
A tasty and satisfying soup
Servings: 4
Calories: 400kcal
Equipment
- Large saucepan
Ingredients
- 2 tbsp extra virgin olive oil
- 300 g chopped celery leaves reserved
- 1 onion diced
- 1 carrot diced
- 1 clove of garlic chopped
- 1 tsp celery salt
- Salt and pepper, to taste
- 1 litre vegetable stock
- 75 g orzo or other small pasta shape
- 2 tomatoes diced
- 1 tin of chickpeas drained and rinsed
- 50 g grated Parmesan, plus more for serving
Method
- Heat the oil in a large saucepan over a medium heat. Add the chopped celery, onion, carrot, garlic, celery salt and some salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the vegetable stock and bring to a boil. Add the pasta and cook until tender, 8-10 minutes. Add the tomatoes, chickpeas, half the reserved celery leaves and Parmesan.
- Cookover medium heat until steaming hot, 3-5 minutes. Ladle into bowls and garnishwith the remaining celery leaves and a light sprinkling of Parmesan, ifdesired.
Nutrition
Calories: 400kcal | Carbohydrates: 55g | Protein: 17g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 1876mg | Potassium: 789mg | Fiber: 11g | Sugar: 12g | Vitamin A: 4061IU | Vitamin C: 15mg | Calcium: 213mg | Iron: 4mg