Sardinian Minestrone

Ingredients

• 2 tbsp olive oil
• 1 onion, 2 carrots, 2 celery sticks, diced
• 1 fennel bulb, sliced
• 2 garlic cloves
• 400 g tinned chopped tomatoes
• 480 g cooked cannellini beans (2 tins)
• 1 litre vegetable stock
• 1 sprig rosemary
• Salt and pepper

Instructions

1. 1Soften onion, carrot, celery and fennel in the olive oil over low heat for 10 minutes.
2. 2Add garlic and rosemary and cook for 1 minute.
3. 3Stir in tomatoes and stock, bring to a gentle simmer.
4. 4Add the beans and simmer for 20 minutes, until the vegetables are soft.
5. 5Season to taste and finish each bowl with a little olive oil.

Why it fits your focus

Beans and mixed vegetables add fibre and plant protein to the meal, and the recipe fits a vegetable-forward, home-cooked eating pattern.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.