VEGETABLE MINESTRONE
SERVES 6 PREP AND COOK: 55 MINS
1 tblsp extra virgin olive oil
1 medium onion, chopped
1 clove garlic, crushed
¼ cup tomato paste
2 cups vegetable stock
2⅔ cups passata
1 celery stalk, trimmed, chopped
1 medium carrot, chopped
1 medium zucchini, sliced thickly
80g green beans, trimmed, halved
400g canned red kidney beans, drained, rinsed
¾ cup macaroni
Store-bought basil pesto, to serve
1 Heat oil in a large saucepan. Cook onion and garlic, stirring, for 5 minutes, or until onion softens. Add tomato paste. Cook, stirring, for 2 minutes. Add 1.5 litres (6cups) of water, the vegetable stock and passata. Bring to the boil.
2 Add celery to pan. Simmer for 10 minutes. Add carrot, zucchini and green beans. Simmer for 20 minutes or until carrot is tender. Add kidney beans and macaroni. Simmer for 10 minutes or until pasta is tender. Season to taste.
3 Serve soup topped with spoonfuls of basil pesto.
Great ideas
To make this a complete one-pan meal,
