Courgette, fennel and cannellini bean pasta soup
1 large fennel bulb, trimmed and sliced into wedges
2 medium courgettes, sliced
3 tbsp olive oil, divided
150g short pasta
2 cloves garlic, finely chopped
400g tinned cannellini beans, drained and rinsed
200g tinned, green beans, drained
235ml vegetable stock
2 tomatoes, chopped
Fresh mint and coriander leaves
Serves
4
Preparation Time
10 minutes
Cooking Time
30 minutes
Main ingredients
Beans, Pasta & Noodles, Vegetables, Oil, Stock/Broth, Garlic, Herbs
Recipe Type
Entertaining, Family Dinners, Healthy, Vegetarian
Cuisine
Italian
Special Info
Vegetarian
Level of Difficulty
Easy