Minestrone Soup 28 pro points

1 tablespoon oil (9 pro points)
1 onion, finely chopped
2 stalks celery, finely chopped (around 1 cup)
1 leek, quartered lengthwise, rinsed and finely chopped
2 zucchini, quartered lengthwise and chopped
2 cabbage leaves finely sliced (optional)
1/2 red capsicum (bell pepper), deseeded and finely chopped
2 carrots, finely peeled and finely chopped
2 rashers bacon, chopped (2 pro points)
2 x 400g cans chopped tomatoes
4 cups chicken stock (4 pro points)
1 teaspoon sugar (1 pro points)
420g can white beans (use cannellini, butter or haricot beans) – drained (6 pro points)
1/3 cup small pasta (risoni, alphabets, tiny macaroni - whatever you can find) (6 pro points)
Fresh parsley, chopped
Salt and pepper

Heat the oil in a large saucepan and add the onion, garlic, celery, bacon and leek and stir until beginning to soften. Add the other vegetables and cook over a gentle heat for around 10 minutes, stirring frequently, until vegetables begin to soften. Add the tomatoes, stock, sugar, salt and pepper and simmer for 10 minutes or until vegetables are cooked to your liking.

When the vegetables are tender add the beans, pasta and parsley and simmer a further 10 minutes, stirring frequently. Taste and add salt or pepper to taste.
Serve sprinkled with grated parmesan cheese.

Pea Soup - Pro Points 33

This soup reminds me of winter days; rain on the window, fire in the hearth, and family close to me.

1 cup yellow split peas (17 pro points)
1/2 cup red lentils (7 pro points)
10 cups of water
2 large onions
2-3 sticks celery
2 carrots
2 cloves garlic
1 bat leaf
thyme, oregano, allspice
25 gm butter (5 pro points)
1/4 cup flour (4 pro points)
milk, water or vege stock to thin
salt and pepper

Bring peas, lentils and water to the boil in a large pot. Add onions, celery, carrots and garlic.
Adds herbs and spice listed, in quantities to suit your taste, or leave them out if you don't have them.
Simmer mixture until peas are mushy, then blend or push through a sieve.

Melt butter in clean saucepan, then add flour and cook together for about 2 minutes.
Add about a cup of the soup puree, stir until combined, then add another cup, stir until combined, then add remaining puree.

Bring to the boil and simmer for 5-7 minutes.

This mixture will be very thick, and at this stage is suitable for storing in the fridge or freezer.

When ready to serve, thin with a little milk, water or vegetable stock. Bring to the boil, taste and season.

Serve hot with croutons or toast.