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Free for a limited timeItalian Minestrone with Vegetables and Beans
Minestrone is a rustic Italian soup that uses whatever veg you have. With beans and wholewheat pasta it becomes a complete, low-calorie meal.
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Why we love it
- Uses up leftover vegetables
- High fibre from beans
- Keeps and reheats well
Minestrone
15 minPrep
30 minCook
6Servings
220kcal
Ingredients
- 1 onion, 2 carrots, 1 celery stick
- Courgette
- 1 can chopped tomatoes
- 1 can white beans
- 1/2 cup small wholewheat pasta
- 6 cups vegetable stock
- Basil and oregano
Method
- Sauté onion, carrot and celery 5 minutes.
- Add courgette, tomatoes, stock and herbs; simmer 15 minutes.
- Add beans and pasta for 10 minutes.
- Serve with a sprinkle of parmesan.
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Tip
Only add pasta to the portion you'll eat now so it doesn't swell in the fridge.
The "clear-out-the-fridge" soup
In Italy minestrone is made from whatever veg is around — courgette, carrot, spinach, green beans. The constants: onion, tomato and beans.
Frequently asked questions
Do I need pasta?
No — skip it or add a little wholewheat pasta.
Does it freeze?
Yes, freeze it without the pasta and add that when reheating.
How much protein is in it?
The beans give roughly 8–10 g protein per bowl.
⚠️ For general education only. If you have a health condition or allergy, consult your doctor.