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Bean and Vegetable Minestrone Soup
This hearty soup is packed full of goodness and makes a perfect light meal or snack, and is a match made in heaven when served with seeded wholemeal bread.

Bean and Vegetable Minestrone Soup
Ingredients
2 tbsp olive oil
2 celery sticks, chopped
2 leeks, sliced
3 medium carrots, sliced
2 garlic cloves, crushed
400g can of chopped tomatoes
1.2 litres vegetable stock
400g can of cannellini beans, drained
2 tbsp fresh basil, chopped
1 tbsp green pesto
salt and pepper
Parmesan cheese

Vegan meal
Serves: 4
Preparation time: 30 minutes

1 Gently fry the celery, leeks and carrots in a large heavy-based saucepan for 5 minutes, add the garlic and cook for a further minute.

2 Add the tomatoes and vegetable stock and bring to the boil, cover and reduce the heat and simmer for 15 minutes.

3 Add the cannellin beans and stir in the pesto, season to taste with the salt and pepper. Continue to cook for a further 5-6 minutes.

4 Pour into individual serving bowls and shave a couple of pieces of Parmesan onto each one.

Nutritional Info
typical amounts per serving
caloies
0Kcal
fat
0g
saturated
g
unsaturated
g
carbohydrates
0g
sugar
0g
fibre
0g
protien
0g
salt
0mg