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Green minestrone with Chickpea Fusilli

26.03.2021 10:17

prep: 10 minutes

cook: 15 minutes

serves 4


2 zucchini

250g peas, fresh or frozen

200g green beans

a large handful greens, either spinach, arugula, chard

one large onion

a can of white beans

800-900ml vegetable stock

olive oil

salt and pepper to taste

fresh basil

one package Planet Plant-Based chickpea turmeric fusilli


Prep all the veg. Wash and cut zucchini into thin slices. Chop green beans roughly. Slice the onion into half moons. If using, chop chard leaves into strips and stems into cubes. Drain white beans from their liquid, reserving a couple tablespoons of the juice.

Heat olive oil in a large pot. Fry onion for 1-2 minutes, add zucchini, green beans and peas and cook on medium-high for 2 minutes. Lower the heat to medium, cover with vegetable stock and bring to a boil. Cook on low for 10 minutes.

Add Planet Plant-Based fusilli and white beans. Cook 4 more minutes. Remove from the heat, stir in your chosen greens and set aside a couple minutes for the flavours to melt. Serve with plenty of black pepper and basil on top.

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