Low-calorie minestrone

Ingredients for 2 servings:

• 1 carrot(s)
• 1 onion(s)
• 1 stalk(s) celery
• 1 tsp olive oil
• 1 tbsp tomato paste
• 200 g tomatoes, chopped
• 850 ml water
• 1 tsp vegetable broth, instant
• 100 g white beans
• 1 zucchini
• 1 bell pepper(s)
• 50 g beans, green, frozen
• 50g spaghetti
• salt and pepper
• 3 tsp ginger, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan, suitable for WW

Peel and dice the carrot and onion. Wash, trim, and dice the celery. Heat the olive oil in a saucepan and sauté the vegetables for about 5-10 minutes, until soft. Stir in the tomato paste and sauté for about 1 minute. Add the tomatoes, water, vegetable stock powder, and white beans and simmer for about 25 minutes. Wash and dice the zucchini and bell pepper. Add the green beans, broken spaghetti, and vegetables to the soup and cook for about 10 minutes, until the pasta and vegetables are tender. Season with salt and pepper and stir in the ginger.