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Mini minestrone
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Prep Time:
40 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Transport yourself to an Italian kitchen with the aroma of garlic and vegetables cooking. Indulge in a delicious bowl of bean and pasta soup.
Ingredients:
  • 1 large brown onion, cut into 1cm pieces
  • 1 carrot, cut into 1cm pieces
  • 1 large celery stick, cut into 1cm pieces
  • 1 zucchini, cut into 1cm pieces
  • 2 x 400g cans cherry tomatoes
  • 750ml (3 cups) vegetable stock
  • 420g can five bean mix, rinsed, drained
  • 105g (1/2 cup) dried small shell pasta
  • Chopped fresh continental parsley, to serve
Instructions:
  • In a big heavy saucepan over medium heat, warm the oil. Add in the onion, carrot, celery, zucchini, and garlic. Sauté for 5-10 minutes, stirring occasionally, until the veggies begin to soften.
  • Add the tomato and stock, bring to a boil, then lower the heat and simmer for 30 minutes.
  • Combine the beans and pasta in the pot. Let it simmer for 15-20 minutes until the pasta is tender. Season generously with pepper, then serve in bowls and garnish with fresh parsley.

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