Minestrone soup with runner beans


8 Cooks’ Ingredients sundried tomatoes
2 Kallo organic very low salt vegetable stock cubes
1 large carrot
2 garlic cloves
75g Waitrose wholewheat spaghetti
2 courgettes
100g Waitrose ready sliced runner beans
155g Waitrose ready shelled garden peas
½ x 25g pack fresh basil leaves
Parmigiano Reggiano, to serve


1. Using a large knife, roughly chop the sundried tomatoes. Place in a large pan with the stock cubes and 1.2 litres of boiling water and bring to the boil.

2. Meanwhile, dice the carrot and add to the pan. Finely chop the garlic and add to the pan. Snap the spaghetti into small pieces, then add to the pan and set the timer for 8 minutes.

3. Dice the courgettes and add to the pan with the beans and peas for the last 3 minutes.

4. Shred the basil and stir into the soup, ladle into bowls and serve with a sprinkling of grated  Parmigiano Reggiano.

Minestrone soup
  • Total time: Ready in 15 minutes 15 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 887.008kJ
Fat 6g
Saturated Fat 3.3g
Carbohydrate 25.4g
Sugars 6.1g
Salt 1g

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3 stars

Average user rating Based on 5 ratings

This recipe was first published in Tue Jul 26 14:54:00 BST 2011.