Hearty Minestrone with Borlotti Beans

Ingredients

• 400 g tinned borlotti beans
• 400 g tinned chopped tomatoes
• 150 g small pasta shapes
• 1 courgette
• 2 carrot
• 2 celery
• 1200 ml vegetable stock
• 1 tsp dried mixed herbs
• 2 tbsp olive oil

Method

1. 1

   Dice the carrot, celery and courgette into small pieces. Heat olive oil in a large pot and fry the carrot and celery for 5 minutes.

2. 2

   Add the courgette and dried herbs, cook for 2 minutes, then pour in the chopped tomatoes and stock. Bring to the boil.

3. 3

   Add the pasta and drained borlotti beans. Simmer for 10–12 minutes until the pasta is cooked through.

4. 4

   Season generously with salt and black pepper.

5. 5

   Ladle into deep bowls and serve with a drizzle of extra virgin olive oil and crusty bread.