|2||cloves of garlic|
|1||stalk of celery|
|1||small piece of leek|
|50 ml||rapeseed oil|
|1/4 tsp||ground black pepper|
|1/4||vegetable stock cube|
|400 ml||Mutti pizza sauce|
|a pinch of dried oregano|
|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