Minestrone Soup With Fresh Vegetables Recipe
Ingredients
| Onion | 1 , chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| 2 x 440 g/14 oz canned no-added-salt tomatoes, undrained and chopped | ||
| 2 zucchini (courgettes), diced | ||
| 2 carrots, peeled and diced | ||
| Potato | 1 Large, diced | |
| Dried oregano | 1 Teaspoon | |
| Dried basil | 2 Teaspoon | |
| Ground black pepper | 1 To taste | |
| 4 cups / 1 litre / 1 3/4 pt vegetable stock | ||
| 315 g/10 oz canned red kidney beans, rinsed and drained | ||
| 155 g/5 oz macaroni, cooked and drained | ||
| Parsley | 1 Tablespoon, chopped | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
1. Place onion, garlic and 2 tablespoons of juice from tomatoes in a saucepan over a medium heat and cook for
2-3 minutes or until onion is soft. Add zucchini (courgettes), carrots, potato, oregano, basil and black pepper to taste and cook, stirring, for 5 minutes.
2. Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes.
3. Add red kidney beans, macaroni and parsley and cook over a low heat for 5 minutes or until heated through. Sprinkle with parmesan cheese.
2-3 minutes or until onion is soft. Add zucchini (courgettes), carrots, potato, oregano, basil and black pepper to taste and cook, stirring, for 5 minutes.
2. Stir in tomatoes and stock and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes.
3. Add red kidney beans, macaroni and parsley and cook over a low heat for 5 minutes or until heated through. Sprinkle with parmesan cheese.
Chef
