- Total Time
For Italians, minestrone means ‘big soup’ because it’s chock-full of vegetables, beans and pasta. Buon appetito!
Onion(s)1 large, chopped
Garlic2 clove(s), crushed
Carrots, raw2 medium, chopped
Celery, Raw3 stick(s), sliced thinly
Swede½ small, chopped
Vegetable stock cube(s)2 cube(s), 1.5 L
Borlotti beans, cooked1 can(s), large, drained
Tinned Tomatoes1 can(s), large
Tomato Purèe1 teaspoons, level
Dried Mixed Herbs1 tablespoons
Wholewheat Pasta, dry50 g, spaghetti, broken into short lengths
Green Beans100 g, trimmed and sliced
Basil, fresh9 leaf/leaves, to garnish
- Put the onion, garlic, carrots, celery, swede, stock, beans, tomatoes, tomato purée and dried herbs in a large lidded saucepan.
- Bring to the boil, stirring occasionally. Partially cover, then reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
- Add the spaghetti and fine green beans. Stir well, then cook for a further 8-10 minutes, until the pasta is tender. Season, then serve, garnished with basil leaves.