Library Kitchen

Serves 6 · 20 min prep · 40 min cook

Minestrone

batchdinnersoupvegetarian

Ingredients

2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
400 g canned tomatoes
1 cup beans
100 g pasta, small shapes
2 cups cabbage, shredded
50 g parmesan

Per serving

Calories: 320 kcal
Protein: 13 g
Carbs: 46 g
Fat: 9 g

A vegetable soup that eats like a meal. Flexible about the vegetables; stubborn about the parmesan rind.

Method

Sweat the onion, carrots, and celery in the oil until soft, 10 minutes.
Add the garlic, then the tomatoes and 1.5 litres of water. Drop in the parmesan rind.
Simmer 15 minutes, then add the beans, pasta, and cabbage.
Cook until the pasta is done, 8-10 minutes. Fish out the rind.
Serve with grated parmesan and olive oil on top.

Cook this every week? Plan it in Mimos — the shopping list builds itself.