Minestrone Soup

    45 minutes

    This is a winter favourite with my family due to the fact it's hearty and full of flavour. The recipe makes enough for a second helping for those that want to come back for another bowl.

    Western Australia, Australia
    4 people made this

    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 brown onion, finely chopped
    • 1 teaspoon of ginger
    • 2 cloves garlic
    • 3 carrots, diced
    • 3 celery sticks, diced
    • 3 zucchini, diced
    • 2 (405g) cans diced Italian tomatoes with basil and oregano
    • 1 litre vegetable stock
    • 6 cups water
    • 1 1/2 cups dried macaroni
    • 2 (420g) cans cannellini beans, (drained and rinsed)

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the oil in a large pot, add onions, garlic, ginger, carrots and celery, cook for 5 minutes, stirring often. Stir in zucchini, tomatoes, stock and water. Bring to the boil, reduce the heat to low, cover and simmer for 15 minutes, or until the vegetables are soft and the soup has thickened.
    2. Add the macaroni, and cook for 5 minutes (make sure the macaroni doesn’t stick to the bottom of the pot).
    3. Stir in the cannellini beans, and cook for a further 5 minutes.
    4. Spoon into serving bowls, with crusty bread on the side.
    5. Enjoy!

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