Vegetable and Bean Minestrone

Ingredients

• Tinned cannellini beans800 g
• Tinned chopped tomatoes800 g
• Small pasta shapes150 g
• Carrots200 g
• Celery150 g
• Zucchini200 g
• Brown onion200 g
• Garlic15 g
• Olive oil30 ml
• Dried oregano2 g

Method

1. Dice the onion, carrot, celery and zucchini into small even pieces.
2. Cook the onion, carrot and celery in the oil in a large pot for 10 minutes until soft and sweet.
3. Add the garlic and oregano for 1 minute, then the tinned tomatoes, drained beans and 1.5 litres of water.
4. Simmer for 20 minutes, then add the zucchini and pasta and cook for a further 10 minutes.
5. Season well — minestrone needs more salt than you expect — and serve.