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Beany-strone soup

Name: Beany-strone soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tablespoons olive oil; 1 onion, peeled, finely diced; 2 cloves garlic, minced; 1 stick celery, diced; 1 carrot, peeled and diced; 1 400g can cannellini beans, rinsed and drained; 80g spring greens or cabbage, shredded; 80g macaroni or spaghetti; 1 low salt vegetable stock cube; 1 tablespoon tomato puree

5 steps

Prep:15minCook:30min

A classic minestrone style soup with added beans. A meal in itself. This is a standard recipe but it's a great way to use up any spare vegetables too.

Updated at: Wed, 16 Aug 2023 23:58:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories236.9 kcal (12%)

Total Fat8.1 g (12%)

Carbs31.1 g (12%)

Sugars3.6 g (4%)

Protein8.3 g (17%)

Sodium67.9 mg (3%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 tablespoonsolive oil

1 x 400gcannellini beans

can, rinsed and drained

80gspring greens

or cabbage, shredded

80gmacaroni

or spaghetti

1low salt vegetable stock cube

1 tablespoontomato puree

Instructions

Step 1

Heat the oil in a large saucepan and add the chopped onion, celery, carrot and minced garlic and fry on a medium heat for 7-8 minutes until the onion softens.

Step 2

Make up the stock in a jug using the stock cube and 1 litre of boiling water.

Step 3

Stir the tomato puree into the saucepan and then add the stock. Leave to simmer on a low heat for 10 minutes with the lid on.

Step 4

Add the beans and pasta to the saucepan (macaroni works well but broken up pieces of spaghetti or orzo can also work). Simmer for a further 5 minutes.

Step 5

Add the spring greens or chopped cabbage (or kale) to the pot and simmer with the lid on for 5 more minutes on a medium heat.