Supa corn minestrone soup

Description

This low-calorie corn minestrone bursts with the goodness of fresh sweet corn and mixed vegetable.

INGREDIENTS:

  • 1/2 cup Supa Corn kernels
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 cup mixed vegetables, carrots,peas, cauliflower, cut into bits
  • 100 gms beans, cut into 1/2" bits
  • 1 tsp dried oregano
  • 2 tomatoes, finely chopped
  • 1/2 cup boiled kidney beans or rajma
  • 1 cup boiled pasta
  • 2-3 tbsp extra-virgin olive oil
  • 2 tbsp chopped fresh basil
  • 4 cups vegetable stock
  • salt and freshly ground pepper
  • Fresh parsley for garnish

DIRECTION:

  • Heat the olive oil in a soup pot, add onion and lightly fry for 2 minutes then
  • Add the garlic and mixed vegetables and cook until they begin to soften.
  • Stir in the beans, dried oregano, salt, and pepper to taste; cook for 2-3 minutes.
  • Add the tomatoes, Supa Corn kernels and the stock to the pot and bring to a boil.
  • Reduce the heat to medium low and simmer 10 minutes.
  • Stir in the kidneybeans and pasta and cook until the pasta and vegetables are tender, about 5 minutes.
  • Season with salt. Garnish with fresh parsley and serve hot with crusty bread.

ENERGY

3

FAT

8

SATURATES

4

SUGARS

9