Serves 4-6
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  1. Heat the oil in a large, heavy-based pot over a medium heat. Add the onion, carrots, celery and garlic and cook for 5-6 minutes until softened. Add the potato and cook for two minutes. Season with salt and pepper.
  2. Add the tomatoes, peppers, courgette and chopped rosemary. Simmer for 10 minutes until the tomatoes break down.
  3. Add the stock and simmer for 10-15 minutes Veggie packed minestrone soup longer until the potato pieces are tender, stirring occasionally.
  4. Stir in the beans, cooked pasta and parsley. Simmer for two minutes longer until the pasta and beans are heated through and the soup is thick. Season to taste.

Nutrition Facts

Per serving: 71kcals, 5.9g fat (0.9g saturated), 63.4g carbs (10.9g sugars), 19.1g protein, 20.2g fibre, 0.643g sodium

ItalianDairy-freeDinnerVeganPastaSoupMeat-freeVegan DinnersLunch & snacks30-minute mealsLow-fatFamily mealsCuisinesQuick and easyBudget mealsComfort foodMake it HealthyVegetarian

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