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Minestrone soup
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Delicious low-calorie winter soup using pantry and fridge leftovers.
Ingredients:
36.40 gm extra virgin olive oil
80g (1/2 cup) choppeddeli meat (such as pancetta, prosciutto or bacon)
2000.00 ml mixed vegetables, (such as carrot, garlic, green beans, onion, silverbeet and zucchini), chopped
400g can crushed tomatoes
400g can borlotti or kidney beans, rinsed, drained
500.00 ml cookedpasta (such as small shells, macaroni or risoni)
875ml (3 1/2 cups) water
Gratedcheese, to serve (such as parmesan or mozzarella)
Extra virgin olive oil, to serve
Instructions:
In a large heavy-based saucepan over medium heat, heat the oil until shimmering. Sear the deli meat, stirring occasionally, until golden, about 2 minutes. Add the mixed vegetables and cook until just tender, about 4 minutes, stirring occasionally. Season to taste.
Combine the canned tomatoes, beans, pasta, and water in a large pot. Bring to a boil, then reduce heat to low and simmer for 5 minutes until vegetables are tender-crisp. Top with cheese and a drizzle of oil before serving.