A quick, customizable 30-minute minestrone loaded with vegetables, beans, pasta, and fresh spinach. Bright, hearty, and perfect for busy nights.

1 Tbsp oil

1 onion, finely chopped

2 carrots, sliced

2 cloves garlic, crushed

1 × 420 g can cannellini beans, rinsed and drained

1 × 400 g can chopped tomatoes

1 L vegetable stock

1 cup small pasta shells

130 g baby spinach

Grated parmesan, to serve

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Heat a large pot over gentle heat and add the oil. Sauté the onion and garlic until softened.
Add carrots, beans, tomatoes, and vegetable stock. Simmer uncovered for 10 minutes.
Stir in the uncooked pasta and cook another 10 minutes, or until pasta is tender.
Add spinach and allow it to wilt. Taste and adjust seasoning.
Serve hot with grated parmesan and crusty bread.

Add extra vegetables such as zucchini, celery, peas, or potatoes.

Swap cannellini beans for kidney beans or chickpeas.

Use any small pasta shape—ditalini, elbows, risoni, or shells.

Add herbs like basil, parsley, or oregano for more flavor.