Meat Free Monday One day a week can make a world of difference

Minestrone

Meat Free Monday
  • Serves: 6-8
  • Preparation: 5
  • Cooking: 25
  • Ready: 30

Minestrone soup is a daily staple for some of the longest-living families in Sardinia, Italy, and this version is hearty, flavoursome and brimming with plant-powered goodness!

Ingredients

  • 1 white onion
  • 2 celery sticks
  • 2 medium sized carrots
  • olive oil
  • 4 cloves garlic
  • 3 bay leaves
  • 1 courgette
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 4-5 tablespoons tomato paste
  • 200 g any small pasta
  • 1 litre vegetable stock
  • 1 tin cannellini beans
  • 1 tin butter beans
  • fresh basil
  • handful chopped curly kale, cavolo nero or greens

Method

Dice the onion, celery and carrots then sauté these in a pan with a little olive oil until soft.

Add the garlic, bay leaves and chopped courgette and cook for a further 5 minutes.

Season generously and add the dried thyme and oregano followed by the tomato paste. After a few minutes, add the small pasta and vegetable stock.

Simmer briefly for 5 minutes and add the tinned beans, basil and kale. Stir and cook on a medium heat with the lid on for a further 5 minutes.

Serve with a drizzle of extra virgin olive oil and some crusty bread.

Additional notes

Recipe and video created for Meat Free Monday by Millie Barker

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