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Italian Vegetable Soup (V)

Italian Vegetable Soup

This recipe appeared in the Rosemary Conley Diet & Fitness magazine. Click here for details of the latest issue.

Serves 4

Per serving
235 calories, 2.7g fat
Preparation time 10 minutes
Cooking time 20 minutes

This recipe appeared in the latest issue of the Rosemary Conley Diet & Fitness magazine.
For details of the latest issue, click here

Ingredients

  • 1 x 400g can white beans
  • 4 baby leeks finely chopped
  • 2 garlic cloves, crushed
  • 2 celery sticks, finely chopped
  • 4 large carrots, finely diced
  • 2 parsnips, peeled and finely diced
  • 2 x 400g cans chopped tomatoes
  • 2 tbsps small pasta shapes
  • 2 tsps chopped fresh thyme
  • 2-3 tsps vegetable stock bouillon powder
  • freshly ground black pepper

Cooking Instructions

  1. Place the beans, leeks, garlic and carrots in a saucepan and cover with boiling water. Add the parsnips, tomatoes, pasta shapes and thyme, bring to the boil and reduce the heat to a gentle simmer.
  2. Stir in sufficient stock powder to taste, adjusting the consistency with more water. Continue to simmer for about 20 minutes, until the vegetables are soft.
  3. Season well with black pepper and serve hot.

Here’s a tip: For a creamier soup, leave the soup to cool after cooking, then liquidise in a blender and stir in some semi-skimmed milk before reheating.

For hundreds more recipe ideas, why not join rosemaryconleyonline.com and you’ll never again be short of low-fat options for breakfast, lunch or dinner.

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