MINESTRONE SOUP
PREP TIME: 15 MINUTES
COOKING TIME: 35 MINUTES
SERVES: 6 – 8
INGREDIENTS
2 Tablespoons olive oil
1 large brown onion, diced
2 cloves garlic, crushed
2 carrots, peeled and diced
2 celery sticks, diced
1 large zucchini, diced
100g pancetta, finely diced
2 teaspoons Italian mixed herbs
1.5 litres vegetable stock
400g tin crushed tomatoes
500g Spud Lite potatoes, diced
400g cannellini beans, drained
1/2 cup soup pasta
2 cups baby spinach
1/4 cup basil leaves
1/4 cup parmesan, grated
METHOD
1. Heat olive in a large saucepan over a medium-low heat. Add onion, garlic, carrot, celery, zucchini, pancetta and Italian herbs, stirring until well combined. Cover and cook for 10 minutes or until onion and carrot are soft.
2. Add the stock, tomatoes, potato and beans, bring up to a simmer and cook for 25 minutes, adding the pasta for the final 15 minutes. Season to taste with salt and pepper and finish with baby spinach and basil.
3. To serve, divide soup between bowls and top with grated parmesan.
YOU MIGHT ALSO LIKE…
BREAKFAST BURRITOS
BREAKFAST BURRITOSPREP TIME: 20 MINSCOOKING TIME: 20 MINSSERVES: 4INGREDIENTS 550g Spud Lite baby potatoes, diced 1 tablespoon olive oil 2 x Skara chorizo, skin removed & diced 4 x Jumbo flour tortilla SCRAMBLED EGGS 4 extra-large eggs,...
BEEF POT ROAST
BEEF POT ROASTPREP TIME: 15 MINSCOOKING TIME: 5 ½ - 8 ½ HRS IN SLOW COOKERSERVES: 6-8INGREDIENTS ¼ cup (60ml) olive oil 2kg beef chuck roast, ask butcher to tie it up 2 large carrots, peeled and cut into chunks 2 celery sticks, chopped into chunks 2 large...
Potato & Ricotta Gnocchi with Pea Pesto
POTATO & RICOTTA GNOCCHI WITH PEA PESTO PREP TIME: 25 MINUTESCOOKING TIME: 25 MINUTESMAKES: 4 INGREDIENTS GNOCCHI 400g Spud Lite potatoes, peeled and quartered 250g tub ricotta 2 egg yolks, lightly beaten ½ teaspoon baking powder salt flakes and freshly ground...