Minestrone soup - budget bites series

• Vegetarian

• Produce

  • 1 400g | 14 oz can Cannellini beans
  • 3 Carrots
  • 2 Celery stalks
  • 4 tbsp Flat leaf parsley, fresh
  • 3 Leeks
  • 1 Onion
  • 1 400g | 14 oz tin Tomatoes

• Canned Goods

  • 1906 1/3 ml Vegetable stock

• Pasta & Grains

  • 116 2/3 g Pasta shapes, small

• Baking & Spices

  • 1/2 tbsp Caster sugar
  • 1 Salt and pepper to season

• Oils & Vinegars

  • 1 Olive oil to fry

• Dairy

  • 40 g 1 1 1/2 oz freshly grated parmesan

Found on supergoldenbakes.com

Description

Ingredients

• 1 onion, finely chopped
• 3 leeks, white parts only, chopped
• 2 celery stalks, finely stalked
• 3 carrots, finely chopped
• 400g | 14 oz can cannellini beans, drained and rinsed
• 400g | 14 oz tin chopped tomatoes
• 960ml | 4 cups vegetable stock
• 60g | 2 oz small pasta shapes (I used stellini)
• 4 tbsp finely chopped fresh flat-leaf parsley
• 40g | 1 1½ oz freshly grated Parmesan (use veggie Parmesan if you wish)
• ½ tbsp caster sugar
• Olive oil to fry as needed
• Salt and pepper to season

Directions

• Heat 2 tbsp of olive oil in a large saucepan. Add the onion, leeks and caster sugar and fry over medium-low heat for 5 minutes.
• Add the celery and carrots and continue to fry, stirring occasionally for a further 5 minutes.
• Stir in the beans, chopped tomatoes and stock. Season with salt and pepper and bring to the boil.
• Reduce the heat, partly cover the pot with a lid and simmer for 25 minutes.
• Add your pasta and simmer for whatever the recommended cooking time is. If the liquid has reduced too much you may need to add some hot water.
• Stir in the parsley and half the Parmesan and check the seasoning.
• Serve hot, topped with the rest of the cheese and some croutons if you like.