Vegetable Minestrone

[Guest guest]

Vegetable Minestrone

 

 

We used frozen mixed corn, peas, carrots and broccoli. Canned red

kidney, cannellini or butter beans or lentils can replace borlotti

beans, if you like. Freeze leftover soup in single portions for up to

3 months.

 

 

1 tablespoon (4 tsp) olive oil

1 large brown (yellow) onion, finely diced

2 cloves garlic, crushed

81O g (28 1/2 oz) can whole peeled tomatoes, roughly crushed

2 tablespoons (8 tsp) tomato paste

4 cups (1 litre/quart) vegetable stock

1 cup dried GF macaroni

2 cups frozen mixed vegetables

400 g (14 oz) can borlotti beans, rinsed

1 cup grated tasty vegan cheese

1/4 cup chopped parsley

extra parsley and crusty GF bread, to serve

 

 

1. Heat oil in a large saucepan over moderate heat. Cook onion and

garlic for 3 minutes, stirring, until soft. Add tomatoes, tomato paste

and stock; bring to the boil. Add macaroni; simmer 8 minutes until

pasta is just tender.

 

2. Add vegetables, beans, vegan cheese and parsley. Simmer for 3

minutes until vegetables are cooked. Serve with extra parsley and bread.

 

 

Serves 4.