Minestrone soup

⏱ 45 min · Serves 6

A big pot of vegetable and bean soup that turns a fridge drawer of odds and ends into supper. Endlessly flexible — swap in whatever veg you have.

Per serving: 215 kcal · 8.0g protein · 30.0g carbs · 6.0g fat

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, chopped
• 2 garlic cloves, chopped
• 400g tin chopped tomatoes
• 1.2 litres vegetable stock
• 400g tin cannellini or borlotti beans, drained
• 100g small pasta or broken spaghetti
• 1 teaspoon dried oregano
• Salt and pepper
• Handful of parsley

Method

1. Heat the oil and cook the onion, carrots and celery for 10 minutes until soft. Add the garlic for the last minute.
2. Stir in the tomatoes, stock and oregano, season, and bring to a simmer.
3. Cook gently for 15 minutes, then add the beans and pasta and cook for a further 10 minutes until the pasta is tender.
4. Add a splash more stock or water if it gets too thick. Check the seasoning.
5. Stir through the parsley and serve with bread and, if you like, grated cheese.