Minestrone soup

1 clove of garlic

¼ cabbage

1 onion

1 rasher of bacon

1 carrot

1 stick of celery

1 potato

1 reduced-salt stock cube and 800ml boiling water

1 x 400g chopped tomatoes

1 x 5ml mixed herbs

Black pepper

25g wholemeal pasta

2 chopping boards, 2 sharp knives, garlic press, measuring spoons, saucepan, heat-resistant spoon, measuring jug.

1. Prepare the soup for the ingredients on a clean chopping board:

• peel and crush the garlic;
• shred the cabbage;
• peel and chop the onion;
• chop the bacon using a clean knife and clean red chopping board. 

2. Heat the oil in the frying pan and fry the onion, garlic and bacon in the oil for 2 minutes.

3. Stir in the potato, celery and carrot.

4. Add the boiling water to the pan and the stock cube.

5. Stir in the finely shredded cabbage and sliced tomato.

6. Add the mixed herbs and black pepper, bring to the boil and then simmer for 10 minutes.

7. Add the pasta and allow to simmer for a further 10 minutes.

• Reduce food waste: Use up any leftover vegetables such as courgettes or carrots. 
• Vary your protein: Add 2 x 15ml spoons of beans or lentils to the soup such as cannelloni beans or lentils.
• Focus on fibre: Swap the pasta with a wholemeal variety to boost the fibre content of the dish.  
• Serving suggestion: Serve with reduced-fat grated cheese. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?