Hearty Minestrone

Chunky vegetable minestrone with beans and small pasta. Makes 4 servings.

50 min · Serves 4 · Vegan · ≈277 kcal per serving · ≈11 g protein

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Ingredients

• 250g cooked kidney beans, drained
• 200g carrots
• 300g potatoes, peeled
• 200g courgette
• 80g dry egg-free pasta
• 150g onion
• 6g garlic
• 200g tinned chopped tomatoes
• 15g olive oil
• 15g fresh parsley
• 5g salt
• 1200ml water

Method

1. Soften diced onion and carrot in oil for 7 minutes. Add garlic for 30 seconds.
2. Add potato, courgette, tomatoes, water and salt; simmer 15 minutes until potato is nearly tender.
3. Add pasta and beans; cook until pasta is al dente. Finish with parsley and a drizzle of oil.

Contains: gluten.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.