(4 persons)
2 cloves of garlic
2 onions 
stalk of celery
1 carrot
1 small piece of leek
50 ml rapeseed oil 
1/4 tsp ground black pepper
1 tsp salt
1/4 vegetable stock cube
400 ml Mutti pizza sauce
400 ml  water
  a pinch of dried oregano
1 tsp sugar
150 ml organic fusilli pasta twists
200 ml baked beans in tomato sauce
100 ml  chopped frozen green beans
1 tbsp fresh basil


Peel and thinly slice the onions, finely chop the garlic.

Slice the carrots and celery. Halve the leek and cut into thin strips.

Add the oil to a pan and heat. Sauté the vegetables in the oil.

Add the salt, pepper, oregano, pizza sauce, the piece of stock cube, water and pasta.

Boil for about 15 minutes.

Add the beans and finely chopped basil. Bring to the boil and check the flavour.


The impact on the climate of this dish has been calculated. The climate impact of this meal, kg CO2 equivalent (source: MTT Agrifood Research Finland):

Minestrone soup = 0.25




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