Pantry Minestrone Soup

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Pantry Minestrone Soup

 

 

2 teaspoons olive oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, crushed

8 teaspoons tomato paste

400 g (14 oz) can diced tomatoes

2 teaspoons chicken-style stock powder

4 1/2 cups cold water

1/4 cup dried GF macaroni pasta

750 g (26 oz) can four bean mix, drained, rinsed

420 g (15 oz) can mixed vegetables, drained

salt and pepper, to taste

vegan basil pesto and crusty GF bread, to serve

 

 

l. Heat oil in a large saucepan over medium-high heat. Add onion and garlic.

Cook for 3 to 4 minutes or until softened.

 

2. Add tomato paste, tomato, stock powder and cold water. Cover. Bring to the

boil.

 

3. Add pasta. Cook, uncovered, for 10 minutes or until pasta is just tender.

 

4. Add beans and vegetables. Cook for 4 to 5 minutes or until heated through.

 

5. Season to taste with salt and pepper. Ladle into bowls. Dollop with

pesto. Serve with bread.

 

 

 

Serves 4.