With this lighter version, our minestrone is perfect for even warm weather days.
- Place mince, onion, zucchini and parmesan in a large bowl. Season with salt and pepper. Mix well to combine. Roll level tablespoons of mixture into balls. Place on a large plate. Refrigerate for 15 minutes.
- Meanwhile, cook pasta following packet directions. Drain. Set aside.
- Heat 1/2 the oil in a non-stick frying pan over medium-high heat. Cook meatballs, in 2 batches, turning, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover to keep warm.
- Heat remaining oil in a saucepan over medium-high heat. Add cabbage and garlic. Cook, stirring, for 2 minutes. Add stock and 2 cups water. Bring to a simmer. Add beans, asparagus and peas. Simmer for 3 to 5 minutes or until vegetables are tender. Add meatballs and pasta to soup. Season with salt and pepper. Top soup with dill and extra parmesan. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set