Calorie-Conscious Chickpea Minestrone

Nutrition per serve

Ingredients

• 2pcs tomato
• 1pcs onion
• 2clov garlic
• 1pcs vegetable stock cubes
• 1pcs potato
• 1pcs zucchini
• 380g chickpeas
• 150g peas
• 1bunch mint
• 50g parmesan
• 1pcs lemon
• 100g baby spinach leaves
• 750ml (3 cups) boiling water
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the tomatoes and onion. Crush or finely chop the garlic. Crumble 3 stock cubes* into a heatproof jug, add 750ml (3 cups) boiling water and stir to dissolve.
2. Step 2 — Start soup
   Heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the onion and garlic, stirring regularly, for 4-5 mins until softened. Increase the heat to high and add the tomato and stock. Cover and bring to the boil.
3. Step 3 — Prep vegetables
   Meanwhile, cut the unpeeled potato into 1.5cm chunks. Quarter the zucchini lengthwise and cut into 1cm chunks. Drain and rinse the chickpeas.
4. Step 4 — Cook vegetables
   Add the potato to the soup and return to the boil. Reduce the heat to medium and cook, covered, for 5-6 mins until the potato is almost tender. Add the zucchini and cook, covered, for 2-3 mins until softened. Add the chickpeas and peas and cook for a further 2 mins or until the vegetables are tender.
5. Step 5 — Prep condiments
   While the vegetables are cooking, finely shred the mint leaves, discarding the stems. Finely grate the parmesan. Cut the lemon into wedges.
6. Step 6 — Finish soup and serve
   Remove the pan from the heat. Add the spinach and mint to the soup and stir to wilt the spinach. Taste, then season with salt and pepper. Divide the soup among bowls and scatter with the parmesan. Serve with the lemon wedges to squeeze over.

Allergens

Milk