Easy Beany Minestrone

You just need a tin of baked beans, along with a few other cupboard staples, to make this simple minestrone soup. When it comes to adding pasta to soup, I always boil it separately. That way the stock stays in the soup rather than being soaked up by the pasta. I just prefer doing it this way personally

Yield; 3-4 servings Cook time; 40 minutes

You’ll need;

  1. One tablespoon of oil
  2. One carrot, peeled and chopped
  3. Two stalks of celery, diced
  4. One clove of garlic, minced
  5. One brown onion, minced
  6. One 400g/14oz tin of chopped tomatoes
  7. One 400g/14oz tin of baked beans
  8. 200ml hot vegetable stock
  9. 50g/1.8oz spaghetti, broken into small pieces
  10. One teaspoon of both dried basil and dried rosemary
  11. Salt and black pepper to taste
  12. Once large handful of spinach, chopped


  • Add the oil into a large saucepan over a medium heat. Pop in the carrot, celery, garlic and onion. Give them 10 minutes to soften, stirring occasionally
  • Next add the tomato, beans and stock, season with a pinch of salt and plenty of black pepper. Pop a lid on and leave the soup to gently simmer for 30 minutes, give it a stir every now and then
  • In another saucepan, bring some water to a boil and add the spaghetti. Cook the pasta as per the instructions on the packet, once cook drain it and add it to the soup
  • Finally add the spinach and give it five minutes to wilt down. Ladle into bowls and serve


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