Minestra di Verdure alla Contadina (Farmhouse Vegetable and Bean Soup)
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Ingredients
- 400 g cannellini beans
- 2 carrots, diced
- 2 celery stalks, diced
- 1 courgette, diced
- 1 onion, finely chopped
- 400 g chopped tomatoes
- 900 ml vegetable stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 232 kcal
- Protein
- 10.2 g
- Carbohydrate
- 25.2 g
- of which sugars
- 9.8 g
- Fat
- 8 g
- of which saturates
- 1.1 g
- Fibre
- 9.5 g
- Salt
- 2.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and soften the onion, carrots and celery for 10 minutes.
- 2
Add the courgette and chopped tomatoes and cook for 5 minutes, then pour over the vegetable stock.
- 3
Bring to a simmer and cook for 15 minutes until the vegetables are tender.
- 4
Stir in the cannellini beans and simmer for a further 5 minutes until hot through.
- 5
Season with black pepper and ladle into bowls with a drizzle of olive oil.
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