Kale, white bean & zoo­dle mine­strone soup-to-go

taste.com.au - - THIS MONTH -

serves 4| prep 15 mins

4 (about 400g) zuc­chini 500ml (2 cups) store-bought tomato & basil pas­sata 400g can can­nellini beans, rinsed, drained 60g ( 13⁄ cup) semi-dried tomato strips 50g thinly sliced ham 4 kale leaves, stems re­moved, thinly sliced 1.5L (6 cups) boil­ing water 2 tbs basil pesto, to serve

1 Use a spi­raliser or juli­enne peeler to cut the zuc­chini into long thin noo­dles. 2 Layer the pas­sata, zuc­chini noo­dles, beans, tomato, ham and kale in four 750ml (3 cup) glass jars with lids. Cover with lids and place in the fridge un­til ready to serve. 3 To serve, add 375ml (11 ⁄ cups) boil­ing 2 water to each jar. Stir un­til com­bined. Loosely cover with the lids. Stand for 2 min­utes or un­til the veg­eta­bles have soft­ened. Serve with a dol­lop of basil pesto. PER SERVE • 11g pro­tein • 13g fat (2g sat­u­rated fat) • 25g carb • 11g dietary fi­bre • 286 Cals (1197kj)

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