CentMenu / Lunch
Vegetable minestrone
Beans, pasta and everyday vegetables share one pot in this Italian lunch soup.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 7.05 oz (200 g) pasta
- 1.06 lb (480 g) cooked white beans
- 14.11 oz (400 g) canned chopped tomatoes
- 1 zucchini
- 2 carrots
- 1 celery stalk
- 1 onion
- 1¾ tbsp (25 ml) olive oil
- 1 vegetable stock cube
- 2¾ tsp (2 g) dried oregano
- ½ tsp (3 g) salt
Let’s cook
Heat 1¾ tbsp (25 ml) olive oil in a large pan over medium heat. Finely chop 1 onion, 2 carrots and 1 celery stalk and sauté for 5 minutes.
Dice 1 zucchini; add with 14.11 oz (400 g) canned chopped tomatoes, 1 vegetable stock cube, 2¾ tsp (2 g) dried oregano and water to cover generously, then simmer over low heat for 10 minutes.
Drain and rinse 1.06 lb (480 g) cooked white beans; add with 7.05 oz (200 g) pasta and ½ tsp (3 g) salt and simmer for 10–12 minutes, until the pasta is tender, adding water as needed.