Tricolour minestrone recipe

  • Serves 6
  • 10mins to prepare, 15mins to cook
  • 261 calories / serving
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Heat the oil ina large saucepan and sauté the red onions and cook gently for 5 minutes. Stir in the sun-dried tomatoes, chopped tomatoes, courgettes and yellow pepper, beans, and garlic. Mix well and cook for a further 5 minutes.  Stir from time to time so that the vegetables do not stick to the saucepan.

Add the stock, bring to the boil and simmer gently for 10 minutes or until the vegetables are just cooked. (Over-cooked courgettes loose their colour and texture). Add the cooked pasta and stir. Check the seasoning. To serve, remove the pan from the heat and stir in the basil and half of the cheese. Taste for seasoning. Serve hot with the remaining cheese. 

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  • Ingredients

  • 3tbsp olive oil
  • 2 red onions, finely chopped
  • 1tbsp sun-dried tomato paste
  • 450g Plum tomatoes, cut into small pieces
  • 2 green courgettes, trimmed and roughly chopped
  • 1 yellow pepper, trimmed and roughly chopped
  • 100g free from pasta eg. Fusilli, cooked
  • 400g (13oz) tin cannellini beans, rinsed and drained
  • 3 cloves of garlic, peeled and sliced
  • 1.5l (2 1/2pt) vegetable stock
  • 6tbsp shredded fresh basil
  • 75g grated Parmesan cheese
  • Salt
  • freshly ground black pepper
  • Energy 1095kj 261kcal 13%
  • Fat 12g 17%
  • Saturates 4g 21%
  • Sugars 7g 8%
  • Salt 2.8g 47%

of the reference intake
Carbohydrate 26.8g Protein 12g Fibre 5.7g


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