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Minestrone with Parmigiano Reggiano

Minestrone with Parmigiano Reggiano


This classic minestrone is delicious – and it’s SO easy to make! It’s packed with healthy vegetables, and the Parmigiano Reggiano adds a wonderful flavour

  • Feeds 6 Feeds 6
  • Ready in 1 hour 10 minutes

Each serving contains

  • Energy
    1029kj 245kcal
  • Fat
    Low 12%
  • Saturates
    Low 19%
  • Sugar
    Low 13%
  • Salt
    Med 20%

% of adult’s reference intake | Carbohydrates per serving : 28g

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  • 1 tbsp. Olive oil
  • 1 Large onion, chopped
  • 2 Garlic cloves, crushed
  • 2 Carrots, chopped into small pieces
  • 3 Celery sticks, thinly sliced
  • 1/2 Medium swede, chopped into small cubes
  • 50g Fine green beans, trimmed and sliced
  • 1.5 Litres vegetable stock
  • 410g Can borlotti, cannellini or haricot beans in water, drained
  • 400g Can chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp dried mixed Italian herbs
  • Chunk of rind from Parmigiano Reggiano, for added flavour
  • 80g Small pasta shapes
  • Salt and freshly ground black pepper
  • Parmigiano Reggiano, finely grated, to serve


  1. Heat the olive oil in a large saucepan the add the onion, garlic, carrots, celery, swede and green beans
  2. Fry gently over a medium-low heat for 5-8 minutes, stirring often
  3. Pour in the stock, then add the canned beans, tomatoes, tomato puree and dried herbs
  4. Add the chunk of Parmigiano Reggiano rind – this will impart a delicious flavour to the soup
  5. Bring to the boil, then reduce the heat and simmer gently for 30-35 minutes, until the vegetables are tender
  6. Add the pasta to the saucepan, stir well, then cook for 8-10 minutes, until the pasta is tender
  7. Season, then serve, sprinkled with lots of Parmigiano Reggiano

Cook’s tip: Always remember to make use of the flavourful rind from your chunk of Parmigiano Reggiano – especially good in soups and risottos.

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