Autumn Minestrone Pasta Soup by Donal Skehan
Ingredients
1 small onion, finely chopped
2 garlic cloves, grated
1 carrot, finely chopped
½ courgette, finely chopped
1x 400g can Biona Butter Beans, drained
1x 400g can Biona Cannellini Beans, drained
2 tbsp olive oil
Pinch of chilli flakes
1x 400g can Biona Chopped Peeled Tomatoes
2 tsp red wine vinegar
1 litre vegetable stock
400g Biona Spelt Fusilli Wholegrain Pasta
Sea salt and freshly ground black pepper
To serve:
Handful basil leaves
4 slices of sourdough, toasted
Parmesan shavings
Method
1. Heat the oil in a pot and gently fry the onion, garlic, carrot and courgette with a pinch of sea salt & chilli flakes for 10–15 minutes until softened. Add the chilli flakes and tin tomatoes, crushing the tomatoes with the back of your spoon. Add the vinegar and simmer for 10 minutes.
2. Add the stock and bring to the boil and simmer for a couple of minutes, then add the pasta and cook for about 10 minutes or until the pasta is just cooked.
3. Add in the drained beans and stir through for a couple of minutes.
4. Serve the pasta soup with the sourdough toast, a drizzle of extra virgin olive oil, some basil leaves, an extra pinch of seasoning and shavings of Parmesan.
Related Recipes
-
20 min
Easy Vegan Mushroom Wellington
Serves 6
|Prep 40 minutes
-
25 min
Easy Vegan Gingerbread Cupcakes with Peanut Butter Frosting
Serves 12
|Prep 20 mins
-
30 min
Viral 3-Ingredient Brownies (Vegan)
Serves 9
|Prep 30 mins
-
40 min
Velvety Vegan Chocolate Date Tart
Serves 8
|Prep 2 hours
-
40 min
Autumnal Vegan Butternut Squash Tart
Serves 4
|Prep 10 mins
-
10 min
Quick 15-Minute Vegan Coconut Ladoo
Serves
|Prep 5 mins
-
30 min
Vegan Curried Butternut Squash Soup
Serves 6
|Prep 15 mins
-
45 min
Autumnal Dilly Bean Stew
Serves 4
|Prep 5 mins
-
16 min
Easy 20-minute Vegan Pumpkin Pasta
Serves 4
|Prep 5 mins
-
40 min
Vegan Pasta Alla Norma by Jo Harding
Serves 4
|Prep 10 mins
-
30 min
Sauerkraut Soup by Jo Harding
Serves 4
|Prep 10 mins
-
30 min
Moroccan Spiced Stew by Rachel Ama
Serves 4
|Prep
-
hr
Simple Refreshing Chopped Salad By Jo Harding
Serves 4
|Prep 10 mins
-
20 min
Easy Vegan Chilli with Tahini Sauce by Modern Food Stories
Serves 2
|Prep 10 mins
-
30 min
Holly White's Lentil Bolognese
Serves 4
|Prep 10 mins
-
25 min
Simple Spring Stir Fry
Serves 2
|Prep 10 mins
-
hr
Easy Chopped Thai-Inspired Salad
Serves 5-6
|Prep 15 minutes
-
5 hr
Easy Vegan Easter Nests
Serves
|Prep 10
-
20 min
30 Minute Marry Me Tofu Pasta
Serves 2
|Prep 10 mins
-
hr
Butter Bean Curry by Modern Food Stories
Serves 2
|Prep
-
10 min
20 Minute Midweek Vegan Dumpling Soup
Serves 2
|Prep 5 mins
-
hr
3 Ingredient Chickpea Chocolate Crunch Bars
Serves 4
|Prep 4 hours 5 mins plus 2 hours in freezer
-
hr
Mean, Green, Beans by Soph's Plant Kitchen
Serves 4
|Prep
-
21 min
The Corner Plot's Cannellini Bean Soup with Crunchy Croutons and Punchy Pesto
Serves
|Prep 20 mins
-
1 hr
Melissa Hemsley's Big Bean Bake
Serves 4
|Prep
-
30 min
Easy Butter Bean Mash with Portobello Mushroom Steaks
Serves 3
|Prep 20 mins
-
20 min
Chickpea, Tomato and Harissa Stew with Herby Vegan Yoghurt
Serves 2
|Prep 5 mins
