Name: Italian style minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 1 tblsp olive oil; 1 onion, diced; 2 celery stalks, chopped; 2 carrots, chopped; 800g can crushed tomatoes; 400g can red kidney beans, drained and rinsed; 1 litre chicken stock; 1 cup uncooked small soup pasta; 2 cups shredded savoy cabbage; 2 small zucchinis, halved, thinly sliced; 1 cup frozen peas; 1 tblsp each freshly chopped basil and parsley

Italian style minestrone

Just delightful.

Serves 8

Prep

15M

Cook

30M

Total

45M

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Beat the winter blues with this yummy minestrone.

Ingredients

1 tblsp olive oil

1 onion, diced

2 celery stalks, chopped

2 carrots, chopped

800g can crushed tomatoes

400g can red kidney beans, drained and rinsed

1 litre chicken stock

1 cup uncooked small soup pasta

2 cups shredded savoy cabbage

2 small zucchinis, halved, thinly sliced

1 cup frozen peas

1 tblsp each freshly chopped basil and parsley

Method

Heat oil in a large heavy based saucepan. Add onion, celery and carrots. Cook for 10 minutes, stirring occasionally. Add the tomatoes, beans, stock, pasta and 1 litre water. Bring to the boil. Reduce heat. Simmer for 15 minutes, stirring occasionally.

Stir in the cabbage, zucchini, peas and herbs. Simmer a further 5 minutes. Season to taste.

Serve soup topped with croutons, grated parmesan, cracked black pepper and fresh basil leaves, if desired.

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