Dinner
Minestrone with beans and pasta
Italy’s everyday vegetable soup.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Vitamins A and C, protein, fibre, iron, B vitamins, folate, vitamin K, unsaturated fats
LeafUp › Plates › Minestrone with beans and pasta
You need (serves 2)
- An onion, a carrot and a celery stick
- A courgette
- A tin of chopped tomatoes (400 g)
- A tin of borlotti or white beans (400 g)
- A handful of small wholewheat pasta (about 60 g)
- A handful of spinach or cabbage (about 30 g)
- Low-salt stock, olive oil and basil (about 1 litre stock)
How to make it
- Soften the onion, carrot and celery in a spoon of oil for 5 minutes, then add the courgette.
- Add the tomatoes and stock and simmer for 10 minutes.
- Add the pasta and beans and cook until the pasta is tender, then stir in the greens and basil.
Allergens This plate contains celery, gluten. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
