White Bean Minestrone
- 40 min
- β β¬2.47
- 2 servings
- Easy
white beans, courgette, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- celery
Equipment
- stove
Prepare
Cut courgette
Cut courgette, carrot and celeriac into small dice. Cut onion, garlic.
Cook
Flat-leaf parsley and baby spinach finely
Flat-leaf parsley and baby spinach finely. Drain and rinse white beans, then let them drip dry.
Heat olive oil and cook onion
Heat olive oil and cook onion, carrot, celeriac and courgette over medium heat for 7 minutes, stirring regularly. Add garlic and stir for 1 more minute.
Stir in canned peeled tomatoes
Stir in canned peeled tomatoes, vegan vegetable stock powder and tap water and simmer gently for 10 minutes, stirring occasionally.
Stir in egg-free pasta and simmer gently for 8 minutes
Stir in egg-free pasta and simmer gently for 8 minutes, stirring occasionally.
Add white beans and baby spinach
Add white beans and baby spinach and stir for 3 more minutes. Divide white beans.
Finish
Finish with flat-leaf parsley
Egg-free pasta and canned peeled tomatoes between the serving bowls; Finish with flat-leaf parsley Serve hot.
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