| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 6-8 |
| Cuisine | Italian |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 224 |
| Fat | 5g |
| Saturates | 1g |
| Protein | 9g |
| Carbs | 37g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely dice the onion, celery and carrots. Peel and mince the garlic. Dice the potato and courgettes. Slice the cabbage and chop the green beans into 2cm pieces.
Heat the olive oil in a large pot over a medium heat. Add the onion, celery, and carrots, and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for a further minute. Add the remaining vegetables and the chopped tomatoes to the pot along with the dried oregano and a generous pinch of salt and pepper. Pour in the vegetable stock or water, ensuring the vegetables are covered. Bring the soup to a boil, then reduce the heat to low and let it simmer for 25 minutes, or until the vegetables are tender.
Add the pearl couscous and cannellini beans to the pot and simmer for an additional 10-12 minutes. If needed, add a little more vegetable stock or water to reach your desired consistency.
Ladle the minestrone into bowls and grate over the pecorino romano for added flavour. Serve immediately.
