The finished recipe. Minestrone with Cannellini and ParmesanIngredients 1 to 6. 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 CourgetteIngredients 7 to 12. 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 basilStep 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.Step 2. Add the tomatoes, stock, the courgette in small dice and the beans, and simmer for fifteen minutes.Step 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.Step 4. Serve with the parmesan grated over and the basil on top.
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