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EEEZY Recipes

Easy Minestrone

A hearty Italian-style soup with vegetables, cannellini beans and small pasta in one pot.

Prep
12 min
Cook
25 min
Total
37 min
Serves
4
Ingredients
12
Effort
Easy

Ingredients

  • 2 tbsp Olive oil
  • 1 Onion, diced
  • 2 Carrots, diced
  • 3 cloves Garlic, finely chopped
  • 1 large Zucchini, diced
  • 2 tsp Dried Italian herbs
  • 1 x 400g tin Chopped tomatoes
  • 1 litre Vegetable stock
  • 1 x 400g tin Cannellini beans, drained and rinsed
  • 1/2 cup (about 90g) Small pasta, such as ditalini or macaroni
  • Parmesan, grated, to serve
  • Salt and pepper

You’ll need: Large saucepan

Method

  1. Heat the oil in a large saucepan over medium heat. Cook the onion and carrots for 6 minutes, stirring, until the onion is soft.

  2. Add the garlic, zucchini and herbs and cook for 2 minutes.

  3. Add the tomatoes, stock and beans. Bring to the boil, then reduce the heat and simmer for 8 minutes.

  4. Stir in the pasta and simmer for 8–10 minutes, until the pasta is tender. Add a splash of water if it is too thick.

  5. Season with salt and pepper and serve with grated parmesan.

Storage

Keeps in the fridge up to 3 days; the pasta softens and absorbs liquid, so add a splash of water or stock when reheating until piping hot. Freezes up to 3 months (best without the pasta).

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