Veg-packed minestrone recipe
Pack in those veggies with this delicious minestrone from healthy food writer, Natasha Corrett.
Prep time
20 mins
Cook time
5 mins
Serves
3-4
Difficulty
Easy
- 2 cloves garlic
- 1 tsp olive oil
- 1 tsp oregano
- 1 tin tomatoes 400g
- 400ml water
- 1 tsp vegetable stock powder
- 1 large carrot grated
- 70g green beans or asparagus
- 1 small courgette
- 1 cup frozen peas
- 80g pasta (1 cup)
- 1 tin cannellini beans 260g drained weight
Finely dice the green beans and courgette.
Grate the garlic and put into a pan with olive oil and oregano. Add the grated carrots, tomatoes, water and vegetable stock powder and stir.
Add the green beans, courgette and pasta and cook on a medium heat for 6-7 minutes or until pasta is soft.
Just before taking off the heat, add in the peas and cannellini beans to warm up.
Optional: If you have fussy eaters that don’t like green foods, you can peel the courgette before cutting it, swap the green beans for cauliflower and swap the peas for corn on the cob!
Have you tried?
Our plant based Veg Chilli & Rice is a winner of a dinner. We pack it full of delicious veg, and protein-rich pulses, to make a nutritious plant-based meal that little ones will love. It contains tender haricot & turtle beans, in a mildly-spiced tomato sauce with yellow pepper and butternut squash, and is served on a bed of long grain and colourful red rice. Little ones get 2 of their 5-a-day, you get clean plates and no complaints! Suitable for vegetarians and vegans.
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