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Minestrone

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Moderately Easy

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Picture by: Traci B’s Kitchen

Recipe by: Lynn Cole

Italian grandmas had no definite rules for what went into minestrone. It just had to be hearty, with plenty of vegetables, white beans, and pasta or rice.

Ready in 50 minutes

Saved as a favourite by 8 cook(s)

Ingredients

Serves: 8

1 tablespoon olive oil
1 large onion, peeled and chopped
2 cloves garlic, peeled and crushed
3 1/2 cups beef stock
1 x 440 g tin cannellini beans, drained
1 3/4 cups chopped tomatoes, or 1 x 400 g tin whole tomatoes, undrained and cut up
2 cups coarsely shredded cabbage
2 large carrots, thinly sliced
1 teaspoon each dried oregano leaves and basil leaves
Salt and freshly ground black pepper
60 g vermicelli or thin spaghetti, broken
1 small zucchini, halved lengthways and sliced
Grated Parmesan cheese, to serve

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Preparation method

Prep: 20 minutes | Cook: 30 minutes

1.

Heat the oil in a large saucepan over medium- high heat. Add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the beef stock, beans, tomatoes, cabbage, carrots, oregano, basil and salt and pepper to taste. Bring to the boil. Stir in the vermicelli. Lower the heat and simmer, covered, for 15 minutes, or until the pasta and vegetables are tender. Stir in the zucchini. Cook, uncovered, for 3 minutes more.

2.

Serve the minestrone with grated Parmesan cheese, passed separately in a small bowl.

Last updated: 07 Jan 2012