Vegetarian

Minestrone

Name: Minestrone
Total time: 30 min
Yield: 1
Ingredients: 1½ tsp olive oil; ½ onion, peeled and finely chopped; 1 carrot, peeled and finely chopped; 1 stick celery, finely chopped; 1 tomato, diced; 2 tsp tomato purée; 1 vegetable stock cube; 300ml boiling water; 80g dried macaroni or other short pasta; 50g sweet potato, diced; 80g tinned borlotti beans or kidney beans, drained; 80g kale or cabbage, shredded; 10g parmesan or hard cheese, finely grated

30 mins

Ingredients

serving

1 serving

1½ tsp olive oil
½ onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
1 tomato, diced
2 tsp tomato purée
1 vegetable stock cube
300ml boiling water
80g dried macaroni or other short pasta
50g sweet potato, diced
80g tinned borlotti beans or kidney beans, drained
80g kale or cabbage, shredded
10g parmesan or hard cheese, finely grated

Warming, hearty and really simple to make, this minestrone soup is a great one-pan meal for colder days. It’s packed with vegetables, beans and pasta, with a sprinkle of parmesan to finish.

Method

Heat the oil in a deep saucepan, add the onion, carrot and celery and fry gently for 5 minutes until soft. Stir in the tomato and tomato purée, cook for a couple of minutes then crumble in the stock cube. Pour in the boiling water then bring to the boil.

Add the pasta and sweet potato and simmer for for 5 minutes. Add the beans and kale and cook for a further 3-4 minutes until the pasta and sweet potato are cooked through. Pour into a warmed soup bowl, scatter over the parmesan and serve.