Vegetable and Bean Minestrone
A pot of soup that clears the crisper and the pantry at once.
Serves 4 45 min 17g proteinKid-friendly
veggievegansouplegumesitalianbudgetfreezer-friendly
Plan it this weekIngredients
- 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 g
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.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
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Not priced
- Tinned cannellini beans · 800 g
- Tinned chopped tomatoes · 800 g
- Small pasta shapes · 150 g
- Carrots · 200 g
- Celery · 150 g
- Zucchini · 200 g
- Brown onion · 200 g
- Garlic · 15 g
- Olive oil · 30 ml
- Dried oregano · 2 g