Bethany's Vegan Kitchen

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

Method;

• 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