This one pot minestrone is the perfect, comforting, lighter take on a big bowl of pasta and sauce. With chunky seasonal veggies and rich tomato sauce, this recipe is a good hearty option at any time of the year.

This Recipe Serves 4 People | 3.5 Portions of Veg Per Serving | Ready in 30 Minutes

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To make this recipe you will need:

1 Large Onion

2 Sticks of Celery

2 Carrots

1 Teaspoon of Garlic Granules

1 Teaspoon Dried Oregano

1/2 Teaspoon Cracked Black Pepper

2 Cups of Pasta (approx 200g)

1 Can of Drained Beans (Butterbeans work well)

2 Tablespoons ofTomato Paste

4 Tomatoes (finely diced)

2 Handfuls of Shredded Kale (or 4-6 blocks of frozen spinach)

2 Veg Stock Cubes

For the Garlic Toasts:

Sliced Sourdough

Tablespoon of Dairy Free Butter

Pinch of Sea Salt

Pinch of Black Pepper

1/4 Teaspoon Garlic Puree

1/4 Teaspoon Dried Oregano

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How to do it:

Peel and dice your onion, celery and carrot into chunks about 2cm big. Pop into a deep sided pan with a splash of oil and stir fry on a medium heat until the veggies take on a little colour.

Next, add your drained beans, chopped tomatoes, tomato paste, garlic, oregano, black pepper, stock cubes (crumbled in) as well as 1.8 litres of boiling water. Mix well before then adding your pasta and shredded greens to the pan.

Bring the minestrone mix to a bubble, stir well and then allow to simmer for 8-10 minutes (until the pasta and carrots are cooked.)

Whilst your minestrone is cooking, prepare the garlic toasts. Mix the garlic, pepper, salt and oregano into the dairy free butter and spread on each of your sourdough slices – Pop into a hot oven for about 8-10 minutes until crisp.

When the pasta and carrots are cooked through, you are ready to serve. At this stage, if you prefer a more ‘soup-like’ consistency, add a further 500mls of boiling water to the minestrone. Serve in deep bowls with your hot garlic toasts on the side.

*Make this recipe gluten free – Just switch the pasta and bread for your favourite gluten free alternative.