Minestrone soup

Recipe from: 10 April 2012
minestrone soup

Ingredients 15
Servings
Time 00:15
  • 1
    Tbs
    oil
  • 2
    medium onions- finely chopped
  • 1
    clove of garlic- crushed or grated
  • 1
    tsp
    Italian dried herbs
  • 500
    g
    mixed frozen vegetables
  • 1
    can
    chopped tomatoes
  • 1
    tsp
    salt
  • black pepper
  • 2
    tsp
    sugar
  • 2
    chicken or vegetable stock cubes dissolved in 1 litre of boiling water
  • 1
    Tbs
    parsley- chopped
  • 1
    can
    baked beans
  • 1
    fresh basil- sliced thinly
  • grated parmesan or cheddar cheese to serve
  • 1/2
    cup
    small pasta
 

Method

00:45
 
Using a pan with a good base, heat the oil and sauté the onions and garlic until soft and translucent. Add the dried herbs, frozen vegetables, tomatoes, sugar, seasoning, stock and parsley.

Gently bring to the boil, add the pasta and simmer for 10 minutes.

Add the beans and continue simmering for another 15 minutes. Adjust seasoning and serve with
the cheese.

Reprinted with permission of Sous Chef. To visit Sous Chef’s blog, click here
 

Read more on: boil  |  meat-free mondays  |  recipe  |  soup  |  vegetarian
 

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