As soon as there is a nip in the air, I start making soups for our evening meal at least 1-2 times per week. This version of the minestrone soup is one of my favourites as it is really quick and simple to prepare and is also healthy and delicious.
To serve 4, you will need the following:
1 litre of stock (I have used a good quality shop bought vegetable stock with no preservatives or additives, but you can make your own or use chicken stock if you prefer)
1 bottle (720 ml) of passata (Italian tomato puree, which is a bit runny, you can choose to use can tomatoes, or fresh, but will need to increase the cooking time)
1 cup of rice pasta
1 can of beans/ chick peas
assortment of vegetable ( about 2 cups)
3 cloves of garlic
Small bunch of basil and chives
Salt and pepper to taste
1 tablespoon of olive oil
Method
This is more of an assembly job than cooking, and that is why it is so quick to make. I start with 1 tablespoon of oilve oil in a large saucepan, to which I add the finely chopped or minced garlic cloves. Fry for 30 seconds and add the vegetables (I used 2 carrots, 1 green and 1 yellow capsicum). Fry the vegetables in the oil for 2 minutes and then add the stock and passata. Bring the mixture to the boil and add the pasta. Once the pasta is nearly done, add the can of drained and rinsed beans of your choice. I used chick peas. Simmer, until the pasta is cooked. Season with salt and pepper and add the fresh herbs.
Ladle into large bowls, sprinkle over some more herbs and drizzle with olive oil and enjoy a hearty meal.
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