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This hearty winter soup is a modern twist on the classic minestrone. The pasta provides carbohydrate to replenish muscle glycogen stores, while vitamin C in the soya and French beans is a powerful antioxidant that boosts the immune system and counters free radical damage. Serves four.
Ingredients
1 tablespoon olive oil, 1 onion, finely chopped, 1 garlic clove, crushed, 1.5 litres vegetable stock, 100g macaroni, 125g French beans, 200g Birds Eye Soya Beans, 55g petit pois, 2 ripe tomatoes, chopped, 2 tablespoons pesto

Cooking Instructions
1 Fry the onion in the oil for five minutes. Add the garlic, cook for two more minutes.
2 Add the stock and bring to the boil. Tip in the macaroni and cook for six minutes.
3 Stir in the French beans and simmer for three minutes, then add the soya beans and simmer for two minutes. Add the petit pois and simmer for a further minute.
4 Add the tomatoes and heat through for one minute. Season to taste. Ladle the minestrone into four warm bowls and drizzle each with a little pesto. Serve with crusty bread.

Taken from here
 
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