Easy Vegetable Minestrone
1 hour 40 minutes
This tasty vegetarian minestrone has new potatoes, carrots, tinned tomatoes, baby peas and baked beans. It is cooked in a vegetable stock and seasoned with thyme and bay.
Melanie Booth
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Ingredients
Serves: 5
- 2 red onions, diced
- 6 cloves of garlic, crushed
- 60g butter
- 2 tablespoons olive oil
- 680g new potatoes, diced
- 4 carrots, diced
- 2 (400g) tins chopped tomatoes
- 2 litres vegetable stock
- 2 bay leaves
- 2 teaspoons dried thyme
- 120g macaroni
- 170g baby peas
- 2 tins baked beans
- salt and black pepper, to taste
- Parmesan cheese, to serve
- 2 teaspoons fresh parsley, chopped
Directions
Preparation:30min ›
Cook:1hour10min ›
Ready in:1hour40min
- Fry the onion and garlic with the butter and olive oil in a large saucepan for 5 minutes. Add potatoes and carrots then cook for a further 5 minutes. Add the tomatoes, stock and herbs, simmer for 25 minutes or until all the vegetables are just tender.
- Add the macaroni and cook for 20 minutes or until softened. Now add the peas and cook for 10 minutes.
- Finally add the baked beans, season to taste, cook for 5 minutes then serve, topped with Parmesan cheese and chopped parsley.
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