Another one-pot, easy, delicious nutrient-dense recipe using ingredients you’ll have in your pantry (so important right now!).
There’s something about a time of uncertainty that is soothed with comforting dishes, don’t you agree?
This minestrone does just that!

Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
servings
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Ingredients
- 1 Tbsp extra light olive oil
- 3 cloves glarlic, minced
- 1 small brown onion, finely chopped
- 2 medium carrots, finely chopped
- 1 cup frozen, green beans
- 1 small zucchini, cubed
- 1 400g can of chopped tomatoes
- 5 cups vege stock
- 1 tsp dried basil
- 1 tsp driend oregano
- 1 400g can of butter beans cannellini beans
- 2 cups gluten free pasta spirals
- salt and pepper to taste
Ingredients
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Instructions
- Heat oil in a large soup pot. Add onion and garlic and cook for 2 minutes until translucent.
- Add carrots, green beans, and zucchinis and cook for another 3 minutes.
- Add tomatoes, stock, basil, oregano, beans and pasta.
- Simmer the soup for 15-18 minutes until pasta is cooked and plump and vegetables are cooked through.
- Serve with your favourite crusty bread. Store leftovers in the fridge for up to three days.
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