Free recipe · European lunch · Recipe of the Week 2027-W13

Minestrone Soup

Name: Minestrone Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: European
Ingredients: 150 g onions; 10 g garlic; 1000 g stock cube (made up); 20 g olive oil; 200 g sourdough bread; 400 g canned chopped tomatoes; 100 g pasta (dry); 240 g cannellini beans (cooked); 150 g carrots; 80 g celery

A European lunch for 4, fully plant-based, freezes well for batch cooking, easy on the weekly budget.

vegetarianveganpescatariandairy-freenut-freeegg-free

40 minprep + cook

4servings

423 kcalper serving

15.8 gprotein

~€0.89per serving*

Ingredients (serves 4)

150 g onions
10 g garlic
1000 g stock cube (made up)
20 g olive oil
200 g sourdough bread
400 g canned chopped tomatoes
100 g pasta (dry)
240 g cannellini beans (cooked)
150 g carrots
80 g celery

Method

Soften onion and garlic in oil.
Add the minestrone ingredients and stock; simmer until tender.
Blend smooth (or leave chunky for minestrone and chicken noodle).
Serve with bread. Freeze flat in portions for grab-and-go lunches.

Allergens: celery, gluten. Spice: 0/3.

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*Nutrition values and costs are planning estimates from typical food-composition data and EU supermarket prices — not medical advice. Allergen notes are a first pass, not a guarantee: always check product labels yourself, and never rely on Tova for a severe allergy.