Minestrone

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Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 1 medium onion, chopped
  • 115g fine green beans
  • 1-2 cloves garlic, finely chopped
  • 2 x 400g cans haricot beans
  • 3 sticks celery
  • 50g small pasta shapes (eg macaroni)
  • 2 medium carrots
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • a small handful basil leaves, shredded
  • 1.8l vegetable stock
  • 400g can chopped tomatoes
  • freshly shaved vegetarian Parmesan style cheese (optional)

How To Cook

  1. Trim the celery and cut into small pieces, then peel the carrots and chop them into 1cm dice.
  2. Heat the oil in a large saucepan, add the onion and cook over a medium heat for 3-4 minutes to soften, then add the garlic, celery and carrots and cook for five minutes.
  3. Add the stock and the canned tomatoes and bring to a simmer. Cover the pan and cook for 20 minutes.
  4. While the soup is cooking, trim and cut the green beans into 4cm lengths. Drain the haricot beans in a sieve, rinse and drain again. Add both beans to the soup, along with the pasta, and cook for eight minutes, until the pasta is done to your liking.
  5. Season to taste with salt and pepper then stir the shredded basil if using. Serve scattered with flakes of cheese if liked.

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Minestrone
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 1 medium onion, chopped
  • 115g fine green beans
  • 1-2 cloves garlic, finely chopped
  • 2 x 400g cans haricot beans
  • 3 sticks celery
  • 50g small pasta shapes (eg macaroni)
  • 2 medium carrots
  • salt and freshly ground black pepper
  • 1 tbsp olive oil
  • a small handful basil leaves, shredded
  • 1.8l vegetable stock
  • 400g can chopped tomatoes
  • freshly shaved vegetarian Parmesan style cheese (optional)
    How to Cook
  1. Trim the celery and cut into small pieces, then peel the carrots and chop them into 1cm dice.
  2. Heat the oil in a large saucepan, add the onion and cook over a medium heat for 3-4 minutes to soften, then add the garlic, celery and carrots and cook for five minutes.
  3. Add the stock and the canned tomatoes and bring to a simmer. Cover the pan and cook for 20 minutes.
  4. While the soup is cooking, trim and cut the green beans into 4cm lengths. Drain the haricot beans in a sieve, rinse and drain again. Add both beans to the soup, along with the pasta, and cook for eight minutes, until the pasta is done to your liking.
  5. Season to taste with salt and pepper then stir the shredded basil if using. Serve scattered with flakes of cheese if liked.
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