CHUNKY BOLOGNESE SOUP WITH PENNE

Chunky Bolognese soup with penne image

This healthy, filling lunch provides a good balance of protein and carbs from lean steak mince and wholemeal pasta - ideal to aid muscle recovery after exercise

Provided by Sara Buenfeld

Time 45m

Number Of Ingredients 12

Ingredients

2 tsp rapeseed oil
3 onions, finely chopped
3 large carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, finely chopped
250g pack 5% fat steak mince
500g carton passata
1 tbsp vegetable bouillon powder
1 tsp smoked paprika
4 sprigs fresh thyme
100g wholemeal penne
45g finely grated parmesan, plus extra to serve

Steps:

Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.
Add the meat and stir well so it breaks down as it cooks. Once it's turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.
Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.
If you're following our Healthy Diet Plan, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it's thickened.

Nutrition Facts : Calories 337 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium