Minestrone Soup

with white beans and fussili

Classic and comforting, we love a minestrone. More like a stew than a soup really, this is our version of the much loved ‘soup’. We’ve used white beans/cannellini beans and fusilli pasta because they’re our favourite here, but you can sub in butter beans or chickpeas and any other small pasta shape. A great recipe to make and pack for lunches through the week.

Ingredients

  • 1 tbsp extra-virgin olive oil

  • 1 white onion, chopped

  • 2 sticks of celery, finely sliced

  • 2 carrots, peeled and diced

  • 3 garlic cloves, minced

  • 1 litre vegetable stock

  • 2 bay leaves

  • 1 tsp dried rosemary

  • 1 can of cannellini beans, drained and rinsed

  • 1 can of chopped tomatoes

  • 50g wholewheat pasta

  • Bread, to serve

Method

  1. Begin by heating a large pan on a medium heat. Add the oil along with the diced onion.

  2. Cook for 4-5 minutes until the onion turns translucent and then add the celery, carrots and garlic.

  3. After 5 more minutes add the vegetable stock, bay leaves, dried rosemary, cannellini beans, chopped tomatoes and pasta.

  4. Combine and leave to simmer for 30 minutes stirring every 10. Season with salt to taste, remove the bay leaves and serve with some torn bread. Enjoy!

Serves 3.

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