Minestrone with crusty bread

• Pasta150 g
• Mixed beans (tin)1 tin
• Chopped tomatoes (tin)1 tin
• Carrots200 g
• Brown onions150 g
• Courgettes250 g
• Vegetable stock cubes2 cubes
• White cabbage¼ cabbage
• Sliced wholemeal bread400 g
• Mature Cheddar50 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Celery, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion and carrot into small dice. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 8 minutes until soft.200 g carrots150 g brown onions
2. Dice the courgette and add it with the chopped tomatoes, the crumbled stock cubes and 1.2 litres of boiling water. Simmer for 15 minutes.1 tin chopped tomatoes250 g courgettes2 cubes
3. Add the pasta, the drained beans and the finely shredded cabbage. Cook for 10 minutes more, until the pasta is tender.150 g pasta1 tin mixed beans¼ cabbage
4. Season well with salt and pepper. Serve with the bread, and a little grated cheese on top if you are using it.400 g sliced wholemeal bread50 g mature cheddar

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