Courgette, fennel and cannellini bean pasta soup

Prep: 10 mins
Cook: 30 mins
Courgette, fennel and cannellini bean pasta soup
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

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