Minestrone Stew

This recipe works in combination with: Vegetarian Chilli. This recipe features in these meal plans: Veggie Winter Warmers.

A hearty and rustic Italian stew with pasta and beans.


  • 1/2 medium onion, finely chopped
  • half a 227g tin chopped tomatoes
  • half a 220g tin red kidney beans, drained
  • 1 small carrot (approx 95g), peeled and coarsely chopped
  • 40g of value pasta shapes
  • 1 tbsp vegetable oil
  • 1 garlic clove, finely chopped
  • 200ml vegetable stock, prepared according to the packet instructions
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Price per person: £0.72
  • Store cupboard: Basic
  • Calories per serving: 380
  • 5-a-day per serving: 2.3
  • Print Recipe
Minestrone Stew photo

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  1. Heat the oil in a saucepan and cook the onion and garlic for 2-3 minutes or until the onion is soft.
  2. Add the carrot, chopped tomatoes and vegetable stock. Cover and simmer for 5 minutes.
  3. Add the kidney beans and pasta. Simmer for another 10 minutes or until the pasta is cooked, stirring occasionally and topping up with a little extra stock if required. Season to taste with salt and pepper. Serve immediately.

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