Minestrone
A thick Italian vegetable soup with beans and pasta, finished with parmesan.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4 people
- Vegetarian
- Budget-friendly
Ingredients
Quantities adjust to the number of servings.
- Olive oil1 tbsp
- Onion1
- Carrot200 g
- Courgette1
- Garlic2 cloves
- Tinned chopped tomatoes (400 g)1
- Vegetable stock1 l
- Tinned kidney beans (400 g)1
- Penne (dried)80 g
- Baby spinach100 g
- Dried oregano1 tsp
- Parmesan30 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
In a large saucepan over a medium heat, cook the diced onion and carrots in the oil for 5 minutes.
Add the diced courgette and crushed garlic and cook for 2 more minutes.
Pour in the tomatoes and stock, add the oregano and bring to the boil.
Add the pasta and the drained beans and simmer for 10–12 minutes, until the pasta is tender.
Stir in the spinach, season, and serve with grated parmesan.