Vegetable and Bean Minestrone
A pot of soup that clears the crisper and the pantry at once.
Serves 4 45 min 17g proteinKid-friendly
VegetarianVeganSoupLegumesItalianBudgetFreezer 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.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 150 g Gluten-free pasta instead of Small pasta shapes
Add the gluten-free pasta for the last 8 minutes; if freezing, cook it separately and add when reheating so it does not break up.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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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