20-minute minestrone

20-minute minestrone

One of those bags of ready-prepped veg makes this nice and speedy

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

Method

  1. Fry the onion in a little oil for 2 minutes, add the tomatoes and cook for a minute and then add the veg and stock. Bring to a boil and simmer for 5 minutes, then add the beans and simmer for another 5 minutes. Season and serve with a tablespoon of pesto on top.

Per serving

307 kcalories, protein 18,7g, carbohydrate 43g, fat 8 g, saturated fat 0,9g, fibre 12,6g, salt 4,22 g

Recipe from olive magazine, February 2005.

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Latest comments and suggestions

  • 08 November 2007

    Suzy's treat rated and commented on this recipe

    5 stars

    looks great, tasty and easy cooking

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  • 09 May 2009

    Jess rated and commented on this recipe

    5 stars

    Really delicious and easy to make. Freezes well too.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

Ingredients

  • 1 onion , sliced
  • olive oil
  • 400g tin of chopped tomatoes
  • 250g pack mixed chopped vegetables , fresh or frozen - cut any larger bits in half or quarters
  • 1 courgette , sliced
  • 1½ l vegetable stock
  • 400g tin cannellini beans
  • pesto , to serve
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Per serving

307 kcalories, protein 18,7g, carbohydrate 43g, fat 8 g, saturated fat 0,9g, fibre 12,6g, salt 4,22 g

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