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Vegan minestrone

Beans are a source of iron which is great for brain health. Other sources include meat, pulses, dried fruit, nuts and fortified cereals. Ensuring you have enough iron in your diet will reduce the risk of anaemia and keep you from feeling sluggish.

This recipe is featured with kind permission from Waitrose - for more recipes visit

Serves 4


2 tbsp Essential Olive Oil
1 Essential Leek, halved and sliced
2 Essential Carrots, sliced
2 stalks Essential Celery, finely sliced
2 cloves garlic, crushed
1 tbsp Essential Tomato Purée
400g can Essential Cannellini Beans, drained and rinsed
2 x 28g Knorr Vegetable Stock Pot
100g Essential Macaroni
100g baby leaf greens, trimmed and shredded


  1. Heat the oil in a large saucepan over a medium heat. Add the leek, carrots, celery, garlic and a pinch of salt. Fry, stirring regularly, for 10 minutes until soft. Meanwhile, boil a kettle full of water.
  2. Add the tomato purée and stir for 1 minute. Add the beans, stock pot (or 2 stock pots for extra flavour) and 1.75 litres just-boiled water. Simmer for 10 minutes.
  3. Stir in the pasta and simmer for 8 minutes, adding the baby leaf greens for the final 4 minutes. Top with a grinding of black pepper.

Cook’s tip

This recipe is ideal for using up bits and bobs in your storecupboard. Any canned beans or small dried pasta will work just as well.


Typical values per serving when made using specific products in recipe

  • Energy - 1,311kJ/ 313kcals
  • Fat - 11g
  • Saturated Fat - 1.8g
  • Carbohydrates - 35g
  • Sugars - 9.8g
  • Fibre - 12g
  • Protein - 12g
  • Salt - 4.3g

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