Pasta Minestrone

Pasta Minestrone


32 people made this

This is a very healthy and satisfying dish: cannellini beans, tomatoes and pasta. I like the garlic to have a strong presence but you can adjust it to your own taste.


Serves: 5 

  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1/4 cup chopped parsley
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chilli flakes
  • 3 cups whole peeled tomatoes, sliced
  • 2 cups drained tinned cannellini beans
  • 500g uncooked pasta
  • 2 tablespoons olive oil
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Heat 2 tablespoons olive oil until hot in a large frypan over medium heat. Add garlic, onion, carrot, parsley, basil, oregano and chilli flakes. Saute until onions become tender.
  2. Stir in the tomatoes plus 1/2 cup of their can juices. Season to taste with salt and pepper. Reduce heat to medium-low. Cover and stir frequently for 10 minutes or until the carrots are tender. Stir in the cannellini beans, cover and simmer for 20 minutes.
  3. Cook pasta in 4 litres of boiling salted water until al dente. Drain and toss pasta with 2 tablespoons olive oil and Parmesan cheese. Add pasta to cannellini bean mixture and toss to combine. Serve immediately.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate