Italian soup with penne & garlic bread
Italian soup with penne & garlic bread
760kcal Per person
29g Protein
82g Carbs
35g Fat
14g Fiber
Ingredients
- 2 tomatoes
- ¼ onion
- 1 stalk celery
- 1 carrot
- 1 tablespoon olive oil (15 ml)
- 1 cube vegetable bouillon
- 2 cups water (474 ml)
- 3 ounces penne, whole wheat (84 g)
- 1 slice bread, whole wheat
- 1 clove garlic (5 g)
- 2 ounces cheddar cheese, shredded (56 g)
Preparing this recipe
- Preheat the oven to 425°F (220°C).
- Cut the tomatoes into cubes. Chop the onion. Slice the celery and carrot into half rings.
- Heat half of the olive oil in a small soup pot and sauté the onion. Add the celery and carrot and stir-fry the vegetables for 1-2 minutes. Add the tomatoes, the bouillon cube and water. Let the broth boil gently for 5 minutes.
- Add the penne to the broth and cook the pasta for the recommended 'al dente' time specified on the package. Cook the pasta with the lid on the pan.
- Season the soup with salt and black pepper.
- Drizzle the remaining olive oil over the bread and season with salt. Toast the bread in the oven for 4 minutes or until golden brown. Once out of the oven, lightly rub the bread with half of the garlic clove.
- Serve the soup with the cheese and the garlic bread.
Tip van FitChef
Replace the cheese with Parmesan cheese.
