Minestrone Soup

0 Reviews

Recipe by James Martin
Serves 4
Ready in 15 to 30 mins

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Ingredients

400g can chopped tomatoes
150g can cannellini beans, drained
1 onion, chopped
1 small courgette, finely chopped
1 stick celery, finely chopped
300ml vegan stock
50g spaghetti
1 tbsp olive oil
crusty bread to serve

Nutritional Information:

Calories: 143
Fat: 4.5g

How To Cook

Heat the olive oil in a large saucepan, add the onion and fry for five minutes until golden.
Now add the celery and courgette and fry for a further two minutes. Pour in the chopped tomatoes, vegetable stock and cannellini beans.
Bring to the boil and then add the spaghetti breaking it into short strands as it is added.
Simmer for a further 10 minutes or until spaghetti is tender. Season to taste and serve with crusty bread.

www.cannedfood.co.uk

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