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Easy minestrone with romano beans

Chatelaine | posted Monday, Feb 1st, 2016


Preparation time: 15 minutes
Total time: 30 minutes
Makes: 4 servings


  • 2 tsp olive oil
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 1 garlic clove, minced
  • 1/4 tsp hot-red-chili-flakes
  • 796-mL can diced tomatoes
  • 1/2 540-mL can romano beans, drained and rinsed
  • 450 mL vegetable broth, about 1/2 900-mL carton
  •  parmesan rind
  • 3/4 cup tubetti pasta
  • 2 cups packed spinach
  • 2 tbsp grated parmesan
  • 1/4 cup chopped fresh basil


  1. Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic and chili flakes. Cook until vegetables are slightly tender, about 3 min. Add tomatoes, beans, broth, parmesan rind, pasta and 3/4 cup water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min. Remove and discard parmesan rind. Stir in spinach. Garnish with grated parmesan and basil.

Kitchen note: A can of beans has higher sodium levels compared to dried beans, so it’s always advisable to drain and rinse the beans before cooking with them.

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