Minestrone with Cannellini and Parmesan

Make minestrone with cannellini and parmesan, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
400 g Cannellini beans, tinned and drained (Two tins, drained. One tin gives a thinner soup and about 7 g less protein a bowl. Drained weight.)
400 g Chopped tomatoes, tinned
100 g Carrot
2 sticks, about 80 g Celery
100 g Onion
150 g Courgette
600 ml Vegetable stock (Made up from a cube or a pot.)
60 g Pasta (Small shapes. Break spaghetti into short lengths if that is what you have. Dry weight. Cooked, it is about 2.2 times heavier.)
2 cloves, about 6 g Garlic
10 g Olive oil
15 g Parmesan
A handful, torn Fresh basil
Ingredient notes on the recipe page.

METHOD
1. Chop the onion, carrot and celery small and cook in the oil over a medium heat for ten minutes until soft. Add the garlic for a minute.
2. Add the tomatoes, stock, the courgette in small dice and the beans, and simmer for fifteen minutes.
3. Add the pasta and cook for the time on the packet, stirring so it does not stick. The soup should be thick enough to stand a spoon in; add water if it is not.
4. Serve with the parmesan grated over and the basil on top.

Contains gluten cereals, milk and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/minestrone-cannellini-parmesan

AI-generated images illustrating the recipe.

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