Minestrone Soup

This recipe is from Woolworths.com.au. It was super easy to make and really tasty. I swapped out a few ingredients to make it vegetarian & vegan.

Ingredients

• 1 tbs of olive oil

• 1 onion, finely chopped

• 1 stick celery, finely chopped

• 1 garlic clove, thinly sliced

• 1 carrot, peeled & cut into 1cm dice

• 1 potato, peeled & cut into 1cm dice

• 1 tbs of tomato paste

• 400g can of diced tomatoes

• 1 litre of vegetable stock

• ½ cup macaroni pasta

• 420g can of cannellini beans, rinsed & drained

• 100g green beans, cut into 2cm lengths

• 2 tbs chopped fresh continental parsley (optional)

• Warmed crusty bread, to serve

Method:

1. Heat oil in a large sauté pan or casserole pan over medium heat. Add onion and celery. Cook, stirring for 5 minutes or until leek is soft. Add garlic, carrot and potato, cook, stirring, for 4 minutes.

2. Add tomato paste, cook, stirring, for 1 minute. Add tomatoes, stock and ½ cup of water. Bring to the boil. Boil gently for 10 minutes. Add pasta, simmer for 10 minutes, or until pasta and vegetables are almost tender.

3. Add cannellini beans and green beans, cook stirring for 2 minutes or until beans are cooked and bright green. Season to taste and scatter with parsley. Serve with crusty bread.