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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Another minestrone recipe - this is tried and tested. Use vegan beef stock for a vegan recipe. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, chopped finely |
2 tablespoons basil leaves, stems chopped finely |
2 leeks, sliced |
3 carrots, peeled and diced |
3 celery ribs, chopped |
1 large zucchini, sliced |
200 g green beans, diced |
400 g diced tomatoes |
1 liter beef stock |
1 teaspoon sugar |
salt and pepper |
1 sprig rosemary |
shell pasta, small |
400 g cannellini beans |
Directions:
1. Place vegetables in a pan with the olive oil. Let them sweat for about 15 minutes without going brown and covered.
2. Add tomatoes, beef stock, as little or as much as you like depending on the desired thickness of the soup, and the sugar, salt and pepper.
3. Bring to the boil and simmer for 1 hour.
4. Add pasta and cannelini beans and simmer for 20 mins more.
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