Minestrone
Minestrone
INGREDIENTS
1 cup (200g) dried borlotti beans
1 tablespoon olive oil
1 medium (150g) brown onion, chopped
1 clove garlic, crushed
¼ cup (70g) tomato paste
1.5 litres (6 cups) water
2 cups (500ml) vegetable stock
700g bottled tomato pasta sauce
1 trimmed (100g) celery stalk, chopped finely
1 medium (120g) carrot, chopped finely
1 medium (120g) zucchini, chopped finely
80g green beans, trimmed, chopped finely
¾ cup (135g) macaroni
1/3 cup coarsely chopped fresh basil
METHOD
Place borlotti beans in a medium bowl, cover with water; stand overnight, drain. Rinse under cold water; drain.
Heat oil in a large saucepan; cook onion and garlic, stirring, until onion softens. Add the paste; cook, stirring, for 2 minutes. Add borlotti beans, water, stock and pasta sauce; bring to the boil. Simmer, uncovered, for about 1 hour or until beans are tender.
Add celery to soup; simmer, uncovered, for 10 minutes. Add carrot, zucchini and green beans; simmer, uncovered, for about 20 minutes or until carrot is tender. Add pasta; simmer until pasta is tender.
Serve bowls of soup sprinkled with basil.
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