Minestrone with White Beans

A big pot of vegetable soup with white beans, small pasta and a spoonful of pesto stirred in at the end.

Ingredients

For 6 servings.

• 3 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 zucchini, diced
• 1 russet potato, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 2 cans white beans, drained
• 8 cups vegetable broth
• 1 cup short pasta
• 2 cups chopped kale
• 1 tsp salt
• 1/4 cup basil pesto (optional topping)
• 1/3 cup grated parmesan (optional topping)

Method

1. Warm the oil in a large pot and cook the onion, carrots and celery for 8 minutes. Add the garlic for a minute.
2. Add the potato, zucchini, tomatoes, broth and salt, bring to a boil and simmer for 15 minutes.
3. Add the beans, pasta and kale and simmer for 10–12 minutes, until the pasta is tender.
4. Serve in bowls with a spoonful of pesto and parmesan on the side.

Diets and allergens

Nutrition per serving

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