The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cannellini Bean Minestrone Soup with Brown Rice Fusilli & Parsley Pesto
Our take on minestrone, a warming Italian soup, is perfect for the colder evening. Starring a medley of veg (think leafy cavolo nero, vibrant carrots and crunchy green beans), simmering away with creamy cannellini beans. Stir in brown rice casarecce to soak up all the flavour. Drizzle with a homemade parsley pesto to complete the dish.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g pine nuts
- 1 handful of fresh flat-leaf parsley
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 120g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 1 shallot
- 230g cannellini beans (cannellini beans, water, salt)
- 80g sliced cavolo nero
- 1 courgette
- 1 carrot
Nutritional Information
Calories: 607
Protein: 19g
Carbs: 82g
Fat: 21g
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 20g pine nuts (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 2 tsp smoked paprika & oregano blend (use half) (smoked paprika, oregano)
- 80g sliced cavolo nero (use half)
- 120g brown rice casarecce pasta (use half) (Soya) (Brown rice flour 100%)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 shallot (use half)
- 1 courgette (use half)
- 1 carrot (use half)
- 230g cannellini beans (use half) (cannellini beans, water, salt)
Nutritional Information
Calories: 607
Protein: 19g
Carbs: 82g
Fat: 21g
Cannellini Bean Minestrone Soup with Brown Rice Fusilli & Parsley Pesto
Our take on minestrone, a warming Italian soup, is perfect for the colder evening. Starring a medley of veg (think leafy cavolo nero, vibrant carrots and crunchy green beans), simmering away with creamy cannellini beans. Stir in brown rice casarecce to soak up all the flavour. Drizzle with a homemade parsley pesto to complete the dish.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large saucepan, a small bowl, a sieve & a measuring jug
Prep time
- Pick any woody stalks from the cavolo nero. Dice the carrot and courgette into 1cm chunks. Finely slice the shallot. Drain and rinse the cannellini beans
Start the minestrone & boil the pasta
- Heat the large saucepan with 1 tsp oil on medium-high heat. Once hot, add the shallot, carrot and courgette. Cook for 4-5 mins, until softened. Season with salt and pepper
- Meanwhile, add the casarecce to the saucepan of boiling water and boil for 8-9 mins, until just cooked, then drain
Simmer simmer
- Add the paprika oregano blend and the garlic herb paste to the veg pan. Cook for 1 min, then stir in the cannellini beans, sundried tomato paste, passata and 200ml water (100ml for 1 person)
- Bring to a boil and simmer for 6-8 mins, until the liquid has reduced slightly and the veg is soft. Season with salt and pepper
- In the final 2-3 mins, add the cavolo nero and simmer for the remaining time, until softened, then stir in the cooked pasta. Season with salt and pepper. Add a splash of water if it becomes too thick
Make the pesto & plate up
- Finely chop the parsley and pine nuts
- In the small bowl, combine the parsley, pine nuts and 1 tsp olive oil. Season with salt
- Share the minestrone soup between bowls. Drizzle over the parsley pesto to finish
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