Ingredients
- Brown onion 1, large
- Celery 2 stalks
- Carrots 2, medium
- Garlic 3 cloves
- Russet potato 1, large
- Courgettes 2, medium
- Green cabbage 100g
- Spinneysfood Trimmed Green Beans 200g
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Whole Peeled Italian Tomatoes 400g
- Spinneysfood Dried Oregano 2 tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Vegetable stock 750ml
- Whole wheat pearl couscous 100g
- Spinneysfood Cannellini Beans 1 x 400g tin
- Spinneysfood Pecorino Romano 30g
Nutrition (Per serving)
- 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."
Sardinian minestrone
Italian 20 Mins Prep · 60 Mins Cook
- Peel 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.