Ingredients

  • 1 onion (peeled and finely diced)
  • 1 leek (sliced into rings)
  • 150 grams carrots (peeled and sliced)
  • 50 grams celery (diced)
  • 200 grams potatoes (peeled and finely chopped)
  • 200 grams green beans
  • 300 grams courgettes (sliced)
  • 250 grams tomatoes (chopped)
  • 425 grams white beans
  • 400 milliliters chicken stock
  • 100 grams noodles
  • 5 cloves garlic (peeled and chopped finely)
  • 1/2 bunch basil (chopped)
  • 50 grams parmesan cheese (grated)
  • 100 milliliters olive oil

Directions

  1. Cook the vegetables in the chicken stock over a low heat for about 25 mins. About 5 mins before the end of cooking, add the noodles and the white beans. Season to taste. When the noodles are tender, stir the garlic, basil and cheese into the olive oil. Just before serving, pour the oil into the soup, but don't allow it to boil. Serve garnished with basil.
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NutritionView more

630Calories
Sodium17%DV410mg
Fat43%DV28g
Protein45%DV23g
Carbs24%DV72g
Fiber48%DV12g

PER SERVING *

Calories630Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat5g25%
Trans Fat
Cholesterol35mg12%
Sodium410mg17%
Potassium1560mg45%
Protein23g45%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate72g24%
Dietary Fiber12g48%
Sugars13g26%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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