Bowl of minestrone soup with cannellini beans, vegetables, orzo and grated Parmesan

Chef Mo Recipe

Easy One-Pot Minestrone Soup

Name: Easy One-Pot Minestrone Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: Approximately 4 tablespoons olive oil; 1 leek, finely diced; 120g green beans, cut into 2cm lengths; 3 medium carrots, peeled and diced; 1 large courgette, halved lengthways and roughly sliced; 3 celery sticks, roughly sliced; A handful of fresh parsley, roughly chopped; 3 pinches of salt; 3 pinches of black pepper; 1 organic vegetable stock cube; 1.5 litres hot water; 1 x 400g tin cannellini beans, rinsed and drained; 1 x 400g tin chopped tomatoes; 1 tablespoon tomato purée; 4 handfuls of orzo; Grated Parmesan, to serve

The cosiest one-pot minestrone for cold days, packed with leek, carrots, courgette, celery, cannellini beans, tomatoes and orzo, finished with grated Parmesan. Even better the next day.

Prep Time

15 min

Cooking Time

45–50 min

Servings

Pasta

Orzo

What you need

Ingredients

Approximately 4 tablespoons olive oil
1 leek, finely diced
120g green beans, cut into 2cm lengths
3 medium carrots, peeled and diced
1 large courgette, halved lengthways and roughly sliced
3 celery sticks, roughly sliced
A handful of fresh parsley, roughly chopped
3 pinches of salt
3 pinches of black pepper
1 organic vegetable stock cube
1.5 litres hot water
1 x 400g tin cannellini beans, rinsed and drained
1 x 400g tin chopped tomatoes
1 tablespoon tomato purée
4 handfuls of orzo
Grated Parmesan, to serve

How to make it

Method

1. Prepare the vegetables

Finely dice the leek, cut the green beans into 2cm lengths, peel and dice the carrots, halve the courgette lengthways and slice it, slice the celery and roughly chop the parsley.

2. Heat the olive oil

Heat about 4 tablespoons of olive oil in a large pot.

3. Add the vegetables

Add the leek, green beans, carrots, courgette, celery and parsley to the pot. Season with 3 pinches of salt and 3 pinches of black pepper.

4. Add the stock

Dissolve 1 organic vegetable stock cube in 1.5 litres of hot water and pour it into the pot.

5. Add the beans and tomatoes

Add the rinsed and drained 400g tin of cannellini beans, the 400g tin of chopped tomatoes and 1 tablespoon of tomato purée.

6. Simmer

Cover with a lid and simmer gently for 35 minutes, stirring occasionally.

7. Add the orzo

Add 4 handfuls of orzo, stirring to prevent sticking, and cook until the pasta is tender.

8. Serve

Ladle into warm bowls and sprinkle over grated Parmesan.

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