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.

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