Hearty Minestrone Soup (Vegetarian - Dairy-Free)

[Carl]

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Preparation Time: 10 minutes
Cooking time: 40 minutes
Serves: 6

If served as six portions, provides 190 cals, 4.5g fat (of which 0.7g saturates), 7.5g sugar and 0.2g salt per portion.

Ingredients

- 2 tbsp olive oil
- 1 large onion, diced
- 3 clove of garlic, minced
- 1 stick celery, diced
- 1 medium carrot, diced
- 1 courgette, diced
- 1 x 400g (14oz) can chopped tomatoes or passata
- 1 red pepper, diced
- 1 tsp of oregano
- 1 tsp of dried parsley
- 1l (1¾pt) vegetable stock
- 1 x 400g (14oz) can of cannellini beans, drained and washed
- 100g (3½oz) dried pasta (any shape will do)

Method

1. Heat the olive and onion in a pan, saute until soft, then add the garlic and cook for a futher 2 minutes.

2. Add the celery, carrot, courgette and the tomatoes or passata to the pan, mix well. Cover the pan and cook for 5 minutes.

3. Add the pepper, oregano, parsley and vegetable stock to the pan. Cover and simmer for 20 minutes.

4. Add the cannellini beans to the pan and simmer for another 10 minutes. Bring to the boil and add the pasta.

5. Cook for another 13 minutes, or until pasta is tender. Check the seasoning and serve.

[reddragon]

Looking at the weather this morning that sounds very appropriate