Classic Italian Minestrone soup recipe. Perfect recipe for cold winter nights. Top your soup off with parmesan cheese and serve with crusty bread
Ingredients
55g (1/3 cup) macaroni
1 tablespoon olive oil
1 brown onion, halved, finely chopped
1 medium (about 150g) carrot, peeled, finely chopped
425g canned crushed tomatoes
250mL (1 cup) vegetable stock
Salt & freshly ground black pepper
400g canned cannellini beans, rinsed, drained
25g green beans, topped, diagonally cut into 3cm lengths
1 tablespoon Perfect Italiano Traditional Parmesan Grated
4 crusty white bread rolls
Method
Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
Meanwhile, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 3 minutes or until onion softens. Add tomato and stock, and bring to the boil.
Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.
Add pasta, cannellini and green beans. Cook for 3 minutes or until green beans are bright green and tender crisp. Ladle soup among bowls. Sprinkle with Perfect Italiano Traditional Parmesan Grated and serve with rolls.
