Warming Cannellini & Casarecce Minestrone

Serving size

1 person 2 people 4 people

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

Allergens

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	118Kcal	523Kcal
	493kJ	2186kJ
Fat	3.4g	15g
of which saturates	0.4g	1.9g
Carbohydrates	17g	76g
of which sugars	2.5g	11g
Protein	3.8g	17g
Salt	0.69g	3.1g
Fibre	3.4g	15g

Back

Vegan 1/3 daily fibre 7 plants Low sat fat

Warming Cannellini & Casarecce Minestrone

Prep time: 15 mins

Total time: 25 mins

Cuisine: Italian

Food group: Vegan

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.

Cooking Instructions

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.

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