If you're looking for a dish that will fill you up, provide enough fibre and a lot of vegetables, won't make you feel heavy AND make your kitchen smell amazing, you don't have to look any further. It's a Minestrone 2.0 - full of colourful vegetables, black beans and a splash of olive oil.
It's better than grabbing a tin of soup and will help you get rid of any extra tomatoes. It's light but warming too, and it's a great dinner choice on days when you don't want to spend hours cooking. It's ready in under half an hour, and one batch comfortably feeds the whole family, or serves as a meal prep for several days.
And the heavenly smell of garlic, fresh basil and tomatoes? Unbeatable. So if you're scrambling for ideas, save this recipe. It's easy, nutritional and tastes as if Nonna made it.
Nutrition (1 serving)
- 288 kcal
- 44 g carbohydrates
- 7 g fats
- 13 g protein
Per 4 portions
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 2 carrots
- 2 celery stalks
- 1 white bell pepper
- 1 courgette
- 400 g tomatoes
- 1 l vegetable broth
- 400 g black beans
- 100 g penne pasta
- salt
- pepper
- fresh basil
- baked peppers chilli sauce
Instructions
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Heat olive oil in a big saucepan. Add chopped onion and garlic and cook for 2 minutes, or until golden.
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Add grated carrot, celery, green pepper and courgette. Cook for another 5 minutes, until the vegetables soften.
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Now for the liquids - tomatoes (it's best to use fresh, but you can also use a tin) and vegetable stock.
Add them to the vegetables and bring to a boil. Reduce the heat and leave it to simmer for 15‑20 minutes, until the vegetables are tender.
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Add pre‑cooked beans and the pasta. Cook for another 10 minutes until the pasta is al dente. Season with a chilli sauce and salt according to your taste.
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Garnish with fresh basil and parsley and enjoy!
