Vegetarian minestrone
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 carrotdiced
- 1 oniondiced
- 2 sticks celerydiced
- 2 cloves garlicsliced
- 10 sprigs thymeleaves picked
- 2 tbsp white wine vinegar
- 2 tbsp tomato purée
- 750ml vegetable stock
- 200g cavolo nerostems removed, leaves sliced
- 400g tin cannellini beansdrained and rinsed
- 400g tin borlotti beansdrained and rinsed
- 1 lemonzested
- parmesan (or veggie alternative)to serve
- crusty breadto serve
Nutrition: per serving
- kcal200low
- fat4.4g
- saturates0.6g
- carbs24.1g
- sugars7.5g
- fibre10.3g
- protein10.4g
- salt0.9g
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.
