- 2 Tablespoons olive oil
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 2 carrots peeled and sliced
- 2 celery stalks finely chopped
- 1 can (400 grams) Cannellini beans (or 200 grams pre-cooked dry beans) rinsed and drained
- 1 can ( 400 grams) of diced tomato with juice
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1200 ml (5 cups) vegetable stock
- 160 grams pasta shapes
- 350 grams of mixed left-over vegetables this can be; potato, pumpkin, courgette, leek, peas and/or green beans etc.
- 1 large handful green leaves (optional) cabbage, kale, chard, spinach
- Salt and pepper
Heat the oil in a heavy based pan, and sauté the chopped onion, carrot, celery.
After approx. 5 – 7 minutes, add the garlic, thyme, and oregano, and stir well for 30 seconds.
Add the cannellini beans, and your chosen (or left-over) vegetables, the diced tomatoes with their juice and the bay leaves.
Pour in the vegetable stock and bring to a gently simmer, keep covered simmering for approx. 20 - 30 minutes. This will depend on the cooking times of your chosen vegetables.
When your vegetables are cooked, add the pasta and your chosen greens (if using).
Cook until the pasta is cooked al-dente (check the package instructions)
Season with salt and a good amount of pepper. Serve!
A minestrone soup is a traditional Italian soup made with leftover vegetables. So use whichever you have leftover. Just keep in mind that cooking times might vary with different vegetables.
Most shop bought dried pasta will need about 6 - 9 minutes to get al-dente. If your have a pasta that takes a lot longer, add the pasta shapes a little bit before the vegetables are fully cooked.
Serving: 1g | Calories: 476.89kcal | Carbohydrates: 81.55g | Protein: 20.96g | Fat: 8.71g | Saturated Fat: 1.33g | Sodium: 1703.57mg | Fiber: 16.36g | Sugar: 12.19g | Vitamin A: 36.69IU | Vitamin C: 60.23mg | Calcium: 21.92mg | Iron: 40.29mg