THAI-STYLE MINESTRONE

Fragrant Thai curry paste and lime juice add punch to this hearty soup.

Hands-on time 15min. Cooking time about 20min. Serves 4

◆ 1tbsp vegetable oil ◆ 1 red onion, finely

chopped ◆ 2 carrots, roughly

chopped ◆ 75g (3oz) Thai green

curry paste ◆ 1.6 litre (2¾ pint)

vegetable stock ◆ 2tbsp soy sauce ◆ 200g (7oz) macaroni

pasta ◆ 150g (5oz) mangetout ◆ 400g tin cannellini beans, drained and rinsed ◆ Finely grated zest and

juice 1 lime ◆ Handful coriander leaves, chopped, to garnish

1 Heat oil in a large pan over medium heat and fry onion and carrots for 10min, until softened. Stir in curry paste and cook for 1min. Add stock and soy sauce. 2 Bring to the boil, stir in pasta and simmer for 5min until pasta is nearly tender. Stir in the mangetout and cannellini beans and cook for a further 2min. 3 Stir in the lime zest and juice and check the seasoning. Ladle the minestrone into 4 bowls and garnish with coriander. Serve. PER SERVING 391cals, 16g protein, 7g fat (0g saturates), 60g carbs (14g total sugars), 13g fibre FREEZE AHEAD Prepare to end of step 1. Cool completely, then stir in the mangetout, cannellini beans and lime zest and juice. Decant into a freezeproof bag and freeze for up to 3 months. To serve, defrost completely, then empty into a pan. Bring to boil, add pasta and simmer for 5min, or until pasta is tender. Garnish.