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½ Tbs olive oil
½ medium brown onion, chopped finely
1 clove garlic, crushed
½ large carrot, chopped coarsely
1½ trimmed celery sticks, chopped coarsely
1 medium parsnip, chopped coarsely
400g can crushed tomatoes
1 Tbs tomato paste
1½ cups vegetable stock
¾ cup water
90g small macaroni
½ 400g can borlotti beans, rinsed, drained
1½ Tbs coarsely chopped fresh basil

1. Heat oil in large saucepan; cook onion and garlic, stirring until onion softens. Add carrot, celery and parsnip; cook stirring for 5 mins
2. Add undrained crushed tomatoes, paste, stock and the water, bring to a boil.
3. Reduce heat, simmer uncovered 5 mins
4. Add pasta, boil, uncovered, until pasta is just tender. Add beans, stir over low heat until hot
5. Stir in basil and serve

Serves: 2 Prep: 10 mins Cooking: EST 30 mins


Source: Women’s Weekly After-Work Cookbook

Author: Donna Saunders