Packed with healthy ingredients, this minestrone soup recipe makes one nutritious meal. While this one uses risoni (pasta), you can use pasta shells or macaroni.
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 100 g pancetta, chopped
- 2 garlic cloves, crushed
- 1 tsp rosemary, finely chopped
- 2 potatoes, peeled, chopped
- 2 celery stalks, sliced
- 1 carrot, chopped
- 8 cups vegetable stock
- 400 g can diced tomatoes
- 1 cup risoni
- 400 g borlotti beans, rinsed, drained (you can also use kidney beans, white beans)
- 100 g green beans, trimmed, sliced
- Shaved parmesan, parsley leaves, crusty bread, to serve
In a large heavy-based saucepan, heat oil on medium. Saute onion, pancetta, garlic and rosemary 8 to 10 mins until softened, being careful not to brown.
Add potatoes, celery and carrot to pan. Saute 2 to 3 minutes until beginning to soften. Stir stock and tomatoes through. Bring to boil. Reduce heat to low and simmer 15 to 20 mins until vegetables are almost tender.
Mix in risoni and beans and simmer 10 to 15 mins. Season to taste. Serve with shaved parmesan and chopped parsley. Accompany with crusty bread.
Freeze in an airtight container up to 1 month. Thaw in fridge overnight and bring to the boil before serving.
Photos: Rob Shaw/bauersyndication.com.au