Pantry minestrone soup

Cooking Soups Pantry minestrone soup

Keep this meal on hand for all those after school kids activites - and without creating more work in the kitchen!

Lables: Vegetarian Egg free Fish free Shellfish free
  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 3 to 4 minutes or until softened. Add tomato paste, tomato, stock powder and 41/2 cups cold water. Cover. Bring to the boil. Add pasta. Cook, uncovered, for 10 minutes or until pasta is just tender.
  2. Add beans and vegetables. Cook for 4 to 5 minutes or until heated through. Season with pepper. Ladle into bowls. Dollop with pesto. Serve with bread.

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2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tbsp tomato paste
400g can diced tomatoes
2 tsp reduced-salt chicken stock powder
1/4 cup dried macaroni pasta
750g can four bean mix, drained, rinsed
420g can mixed vegetables, drained
Basil pesto and crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
24
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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