Vegetable minestrone

vegetarian | prep + cook time 50 minutes | serves 6
This is a speedier vegetarian version of the Italian classic, which usually uses dried beans and ham hocks and requires long cooking times. You could use a can of red kidney beans if you can’t find canned borlotti beans. Serve with crusty bread.
1 tbsp olive oil
1 medium onion (150g), coarsely chopped
1 garlic clove, crushed
1 ⁄ 4 cup (70g) tomato paste
1.5 litres (6 cups) water
2 cups (500ml) vegetable stock
2 2 ⁄ 3 cups (700g) bottled tomato passata
1 celery stalk (150g), trimmed, finely chopped
1 medium carrot (120g), finely chopped
1 medium courgette (120g), finely chopped
80g green beans, trimmed, sliced diagonally
400g can borlotti beans, drained, rinsed 3 ⁄ 4 cup (135g) macaroni
salt and freshly ground black pepper
1 ⁄ 3 cup coarsely chopped fresh basil leaves
1 Heat the olive oil in a large saucepan; cook the onion and garlic, stirring, for 5 minutes or until the onion softens. Add the tomato paste; cook, stirring, for 2 minutes. Add the water, stock, and passata; bring to the boil.
2 Add the celery to the pan; simmer for 10 minutes. Add the carrot, courgette, and green beans; simmer for 20 minutes or until the carrot is tender. Add the borlotti beans and macaroni; simmer for 10 minutes or until the pasta is tender. Season with salt and pepper to taste.
3 Serve the soup topped with basil and shaved parmesan, if you like.
tip
For an even quicker version, use 2 cups (250g) frozen mixed diced vegetables instead of the fresh vegetables added in step 2.

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