Minestrone soup

INGREDIENTS

1 tbsp extra virgin olive oil

1 onion, diced

1 garlic clove, crushed

2 medium carrots, peeled and finely chopped

1 zucchini, finely chopped

2 sticks celery, finely chopped

800g tinned diced tomatoes

2 tbsp tomato paste

1L vegetable stock

1 tsp Worcestershire sauce

400g kidney beans, rinsed and drained

1 cup small pasta shells

Salt and pepper to taste

Chopped parsley, fresh bread, and parmesan cheese to serve

Heat oil in a soup pot over high heat.
Add onion and garlic and cook for 2 minutes until the onion becomes translucent.
Mix in carrot, zucchini and celery and cook for 3 minutes until vegetables soften.
Add diced tomatoes, tomato paste, stock, Worcestershire sauce, kidney beans and stir to combine. Bring the pot to a gentle simmer, then cover with a lid for 10 minutes.
Remove the lid and add the pasta, stirring to combine. Cook on low heat for 10 minutes or until al dente.

Garnish with parsley and parmesan cheese and serve with fresh bread

Heat oil in a soup pot over high heat.
Add onion and garlic and cook for 2 minutes until the onion becomes translucent.
Mix in carrot, zucchini and celery and cook for 3 minutes until vegetables soften.
Add diced tomatoes, tomato paste, stock, Worcestershire sauce, kidney beans and stir to combine. Bring the pot to a gentle simmer, then cover with a lid for 10 minutes.
Remove the lid and add the pasta, stirring to combine. Cook on low heat for 10 minutes or until al dente.

Garnish with parsley and parmesan cheese and serve with fresh bread

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