Peanut minestrone soup

Current rating: 0 (0 ratings)
Serves 6
Prep 10
Cook 15
A new twist on a classic vegetable and legume favourite, this hearty soup is high in fibre, bursting with traditional Mediterranean flavours and lent a subtle richness by the surprising addition of peanut butter.

Description

A new twist on a classic vegetable and legume favourite, this hearty soup is high in fibre, bursting with traditional Mediterranean flavours and lent a subtle richness by the surprising addition of peanut butter.
  • 2 tsp oil
  • 1 leek, washed and sliced
  • 410g can chopped tomatoes
  • 2 tbs tomato paste
  • 1 tsp dried oregano
  • 5 cups water
  • 10g vegetable flavoured stock cube
  • ¾ cup macaroni
  • 315g can butter beans, drained
  • 2 cups frozen mixed vegetables
  • 2 tbs Sanitarium Smooth Peanut Butter

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Heat oil in a saucepan. Add leek and saute until soft. 
  2. Add tomatoes, tomato paste, oregano, water, stock cube and macaroni. Bring to boil, then reduce heat and simmer for 10 minutes. 
  3. Stir through beans, vegetables and peanut butter. Heat through. 
  4. Serve with crusty bread.

Tips

  • Divide the leftover soup into serving sizes and freeze for later use.
  • To make this soup gluten free, simply replace the macaroni with ¾ cup of gluten free pasta of your choice.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • Divide the leftover soup into serving sizes and freeze for later use.
  • To make this soup gluten free, simply replace the macaroni with ¾ cup of gluten free pasta of your choice.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information