20-minute minestrone

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olive magazine

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Recipe by olive magazine

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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

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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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Serves 2

Preperation and cooking times

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

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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