Minestrone
This classic winter warmer is such an easy and satisfying meal to make. Ready in just 40 minutes and packed full of flavour and vegetables. We advise batch cooking so you always have a portion or two stashed away in the freezer.
Method
Based on 4 servings, adjust as needed.
Step 1
Place a large casserole pan on a medium heat and add olive oil. Once hot, add diced carrots, diced onion, diced celery stalks and chopped cloves garlic. Season with a large pinch of salt and allow to sweat for 5 minutes with a lid on.
Step 2
Stir in the tomato purée and coat all the veggies well. Pour in the vegetable stock and chopped tomatoes. Bring to the boil, season with salt and pepper then turn down the heat and simmer for 10 mins.
Step 3
Add the drained cannellini beans and macaroni. Cook until just tender (a further 8-9 minutes, stirring half way through to prevent the pasta sticking) then add the shredded savoy cabbage. Cook for 5 minutes until the cabbage has wilted, before removing from the heat and serving with a generous grating of parmesan cheese (if using).
- Ingredients
- Based on 4 servings
-
3 Celery, sticks, roughly diced into 1cm pieces 1x Sainsbury's Celery -
1 Onion, roughly diced 1x Sainsbury's Onions Loose -
2 Garlic Cloves, crushed or chopped 1x Sainsbury's Garlic -
1 tbsp Olive Oil 1x Filippo Berio Olive Oil, Extra Virgin 500ml -
2 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
400g Tinned Chopped Tomatoes 1x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g -
0.5 head Savoy Cabbage, shredded 1x Sainsbury's Savoy Cabbage -
1 Tin Cannellini Beans, drained 1x Sainsbury's Cannellini Beans In Water 400g (235g*) -
150g Macaroni 1x Sainsbury's Macaroni Pasta 500g -
2 Large Carrots, roughly diced into 1cm pieces 2x Sainsbury’s Carrots Loose -
50g Parmesan, shaved or grated 1x Sainsbury's Parmigiano Reggiano Cheese 200g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
2l Vegetable Stock, 2 stock cubes 1x Sainsbury's Stock Cubes, Vegetable 10x10g