Vegetarian minestrone
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 carrot, diced
- 1 onion, diced
- 2 sticks celery, diced
- 2 cloves garlic, sliced
- 10 sprigs thyme, leaves picked
- 2 tbsp white wine vinegar
- 2 tbsp tomato purée
- 750ml vegetable stock
- 200g cavolo nero, stems removed, leaves sliced
- 400g tin cannellini beans, drained and rinsed
- 400g tin borlotti beans, drained and rinsed
- 1 lemon, zested
- parmesan (or veggie alternative), to serve
- crusty bread, to serve
Method
- STEP 1
Heat the olive oil in a large pan. Add the carrot, onion, celery, garlic, thyme and a large pinch of salt, and cook gently with a lid on for 10 minutes. Pour in the white wine vinegar and cook until evaporated. Add the tomato purée and cook for 1 minute.
- STEP 2
Add the vegetable stock, cavolo nero and beans, and simmer for 20 minutes or until tender. Serve with lemon zest and parmesan grated on top, if you like, and crusty bread.
