Two Bean Minestrone Soup
We have put a vegetarian spin on the classic Italian Minestrone Soup. We have used 2 legumes - red kidney and cannellini beans which are high in fibre, but you can also use chickpeas or butter beans.
6
Serves
154
Calories
7.6g
Protein
319g
Serving Size
Ingredients
- 1 can red kidney beans, drained and rinsed
- 1 can cannelloni beans, drained and rinsed
- 1 carrot, diced
- 1 can diced tomatoes
- 1 onion, diced
- 1 tsp. olive oil
- 2 cups vegetable stock, heated
- 2 cups water, heated
- 4 mushrooms, sliced
- 1 tsp. dried oregano
- 1 tsp. dried marjoram
- 1 stick celery, sliced
- 1 handful fresh spinach
- 3 clove garlic crushed
- ½ cup corn (or peas and corn)
- ½ cup elbow pasta or macaroni
- S & P to taste
Method
- 1In a large pot heat olive oil and cook the onions until softened, usually 5 mins.
- 2Now add garlic and cook for 1 minute.
- 3Add the 2 varieties of beans, carrot, celery and stir for 2 mins. Add the vegetable stock and water, oregano. Simmer for a few minutes on low heat.
- 4Add the canned tomato, and spinach and pasta and simmer for a further 5 minutes until pasta is cooked.
- 5Season with cracked pepper and serve with sprinkle of parmesan cheese on top.