Courgette, fennel and cannellini bean pasta soup
Prep:
10 mins
Cook:
30 mins
Turn humble pasta and beans gourmet by adding roasted vegetables in this delicious Italian inspired 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
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Toss the fennel and courgette with 1 tablespoon of oil and some salt.
Arrange in a single layer on the baking tray.
Roast, turning once, until soft and beginning to brown, about 20 minutes.
Meanwhile, bring a large pot of water to the boil.
Add the pasta and cook until just tender, about 8-10 minutes then drain.
Heat the remaining 2 tablespoons of oil in a large pan over medium heat.
Add the garlic and cook, stirring, for 30 seconds. Remove from the heat.
Add the roasted vegetables, beans and the stock to the pan with the garlic and place over medium-low heat.
Add the pasta to the pan.
Toss then add the tomatoes and stir in to heat through.
Stir in the fresh herbs, season with pepper and serve.
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
