Minestrone Soup
A quick and easy one-pot minestrone soup recipe. Make this hearty vegetable soup to warm you up during the winter months.
Ingredients
- 1 tbs tomato paste
- 100g green beans, trimmed, cut into 2cm lengths
- 1 carrot, diced into 1cm pieces
- 1 stalk celery, finely chopped
- 1 brown onion, finely chopped
- 2 tbs continental parsley, chopped
- 1 white potato, peeled, diced into 1cm pieces
- 420g can cannellini beans, rinsed, drained
- 1 tbs extra virgin olive oil
- 1L salt-reduced chicken stock
- 400g can diced tomatoes
- 1/2 cup parmesan, finely grated
- 6 slices crusty bread (to serve)
- 1/2 cup macaroni
- 1 garlic clove, thinly sliced
Method
- Heat oil in a large saucepan over medium heat. Add onion and celery, then cook, stirring for 5 minutes or until onion has softened. Add garlic, carrot and potato, then cook, stirring, for 4 minutes.
- Add tomato paste and cook, stirring, for 1 minute. Add tomatoes, stock and 1/2 cup water, then bring to the boil. Boil gently for 10 minutes. Add pasta, then simmer for 10 minutes or until pasta and vegetables are almost tender.
- Add cannellini and green beans, then cook, stirring, for 2 minutes or until green beans are tender. Season. Ladle soup into bowls, scatter over parsley and parmesan, and serve with bread.
- Add 1 tablespoon of pesto at the end for extra flavour.
