Lamb meatball minestrone

Warm up with this lamb minestrone – a hearty, high-protein soup ready in just 20 minutes! With tender lamb meatballs, fibre-rich pasta and beans, and a medley of vibrant veg, it's a delicious way to enjoy three serves of veg in a single bowl.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

4 lean lamb sausages, removed from case, rolled into meatballs
2x 400g cans no-added-salt chopped tomatoes
2 cups passata
1 cup reduced-salt chicken stock
2 cloves garlic, crushed
1 cup chickpeagarbanzoX casarecce pasta
400g can reduced-salt red kidney beans, rinsed, drained
2 cups frozen peas, corn sweetcornXand capsicum mix
4 tablespoons chopped fresh flat-leaf parsley
2 teaspoons lemon zest
1 tablespoon shredded parmesan

Instructions

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1 Spray a large saucepan with olive oil and set over medium-high heat. Brown the meatballs, stirring, for 5 minutes. Transfer to a plate.

2 Add the canned tomatoes, passata, stock and garlic to the pan with 1½ cups water. Bring to the boil. Add the pasta and cook for 5 minutes.

3 Return meatballs to pan along with the kidney beans and frozen vegetables. Reduce heat to medium, simmer for 5–10 minutes, or until pasta is just tender and the meatballs cooked through. Season with freshly ground black pepper.

4 Ladle soup into four serving bowls. Top with parsley, lemon zest and parmesan to serve.

HFG tip

For an even quicker option, instead of sausages use 250g ready-made
lamb meatballs.

Nutrition Info (per serve)

Calories 605 cal

Kilojoules 2530 kJ

Protein 29 g

Total fat 21 g

Saturated fat 10 g

Carbohydrates 66 g

Sugar 17 g

Dietary fibre 16 g

Sodium 890 mg

Calcium 117 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.