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.
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