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.
Warming Cannellini & Casarecce Minestrone
A warming soup for the colder evenings. Make a rich stew with vibrant courgettes, tangy sundried tomato and creamy cannellini beans. Then add pasta to make it even more comforting. A vibrant pine nut & parsley pesto finishes the dish.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 200g passata (tomatoes, salt, citric acid)
- 20g pine nuts
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 250g brown rice casarecce pasta (Soya) (Brown rice flour 100%)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 460g cannellini beans (cannellini beans, water, salt)
- 2 courgette
- 1 carrot
- 80g sliced cavolo nero
Nutritional Information
Calories: 523
Protein: 17g
Carbs: 76g
Fat: 15g
Warming Cannellini & Casarecce Minestrone
A warming soup for the colder evenings. Make a rich stew with vibrant courgettes, tangy sundried tomato and creamy cannellini beans. Then add pasta to make it even more comforting. A vibrant pine nut & parsley pesto finishes the dish.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Boil a kettle
- Pull out a sieve, a measuring jug, a large saucepan & a small bowl
Prep the veg
- Pick any woody stalks from the cavolo nero. Dice the carrot and courgettes into 1cm chunks. Drain and rinse the beans
Soften the veg & cook the paste
- Heat the large saucepan with 2 tsp oil on medium-high heat. Once hot, add the carrot, courgette, paprika & oregano blend and garlic herb paste. Cook for 4-5 mins, until golden. Season with salt and pepper
- Meanwhile, add the casarecce to the saucepan of boiling water and boil for 8-9 mins, until cooked, then drain
Simmer the minestrone
- Add the beans, stock, sundried tomato paste, passata and 400ml water to the veg pan and simmer for 6-8 mins, until the liquid has reduced slightly and the veg is soft
- In the final minute of cooking, add the cavolo nero and cooked caserecce to the minestrone. 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 tbsp oil. Season with salt
- Serve the minestrone into bowls. Drizzle over the pesto dressing to finish
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