Vegetable and Bean Minestrone

Name: Vegetable and Bean Minestrone
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g Tinned cannellini beans; 800 g Tinned chopped tomatoes; 150 g Small pasta shapes; 200 g Carrots; 150 g Celery; 200 g Zucchini; 200 g Brown onion; 15 g Garlic; 30 ml Olive oil; 2 tsp Dried oregano

A pot of soup that clears the crisper and the pantry at once.

Serves 4 45 min 17g proteinKid-friendly

veggievegansouplegumesitalianbudgetfreezer-friendly

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Pricing every ingredient across your shops…

Ingredients

Tinned cannellini beans800 g
Tinned chopped tomatoes800 g
Small pasta shapes150 g
Carrots200 g
Celery150 g
Zucchini200 g
Brown onion200 g
Garlic15 g
Olive oil30 ml
Dried oregano2 tsp

Method

Dice the onion, carrot, celery and zucchini into small even pieces.
Cook the onion, carrot and celery in the oil in a large pot for 10 minutes until soft and sweet.
Add the garlic and oregano for 1 minute, then the tinned tomatoes, drained beans and 1.5 litres of water.
Simmer for 20 minutes, then add the zucchini and pasta and cook for a further 10 minutes.
Season well — minestrone needs more salt than you expect — and serve.