Minestrone

Name: Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tin, drained (250g) Cannellini Beans; 1 tin (400g) Tomatoes; 2 carrots, diced (120g) Carrots; 2 sticks (80g) Celery; a handful, small shapes (150g cooked) Wholegrain Pasta; 1 1/2 tbsp (20g) Olive Oil

Recipes · Lunch · Recipe, Typed Supps

The soup invented to use up whatever the week left behind.

Allergens and patterns

Contains celery, gluten. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher.

Ingredients

1 tin, drained (250g) Cannellini Beans — Fibre and plant protein, and their starch thickens the broth without flour.
1 tin (400g) Tomatoes — The body of the soup. Cooked tomato gives up its lycopene far more readily than raw.
2 carrots, diced (120g) Carrots — Sweetness as they soften, and beta-carotene.
2 sticks (80g) Celery — With the onion and carrot, this is the base every pot of soup in Europe starts from.
a handful, small shapes (150g cooked) Wholegrain Pasta — Added late so it does not turn to mush in the leftovers.
1 1/2 tbsp (20g) Olive Oil — Soffritto needs real fat, and it carries the fat-soluble vitamins out of the vegetables.

Nutrition per serving

Calories: 213.8 kcal
Protein: 7.9g
Carbohydrate: 31.6g
of which sugars: 5.6g
Fat: 5.7g
of which saturated: 0.9g
Fibre: 8.9g
Sodium: 47.4mg

Method

Soften the carrot, celery and onion in the oil for ten minutes — do not rush this part.
Add the tomatoes and a litre of water and simmer for 15 minutes.
Add the beans and pasta and cook until the pasta is just done.
Season hard, and finish each bowl with more olive oil.