A classic minestrone soup, sped-up! Packed full of vegetables, this healthy medley will fill you up at lunch and satisfy your tastebuds.
Ingredients
- 1-litre vegetable stock
- 1 x 400g tin of plum tomatoesÂ
- 300g frozen vegetables (could be leftovers from your roast or a packet from the veg aisle!)
- 1/4 savoy cabbage
- 1 x 400g cannellini beans, drained
- 100g dried pasta
- salt and pepper for seasoningÂ
- parmesan and pesto for garnish
- 1-litre vegetable stock
- 1 x 400g tin of plum tomatoes
- 300g frozen vegetables (could be leftovers from your roast or a packet from the veg aisle!)
- 1/4 savoy cabbage
- 1 x 400g cannellini beans, drained
- 100g dried pasta
- salt and pepper for seasoning
- parmesan and pesto for garnish
Pop a deep pan on the hob on medium heat with 1 litre of vegetable stock and a tin of plum tomatoes (squeeze the tomatoes as they fall into the pan). Season with a generous pinch of salt and black pepper.
Add your frozen veg to the pan and stir to combine. Bring up to a boil and then turn down to gently simmer for 10 minutes.
Thinly slice your cabbage and add to the pan with your cannellini beans and pasta. Stir through and keep on high heat for 4 minutes until your pasta has softened.
Check for seasoning and serve up with a dollop of pesto and grated parmesan.