Vegetable minestrone soup

Ingredients:

1tbsp. extra virgin olive oil

1 onion, finely chopped

1 leek, finely chopped

2 carrots, peeled, finely chopped

2 celery, finely chopped

1 zucchini, chopped

1L vegetable stock

400g can diced tomatoes

1½ cups spiral pasta

400g red kidney beans, rinsed, drained

1 cup fresh parsley, finely chopped

Method:

• Heat the oil in a large soup pot over medium-high heat. Add the onion, leek, carrot, celery and zucchini and cook, stirring often, for 10 minutes or until the vegetables are soft.
• Stir in stock and canned tomatoes and bring to boil.
• Add pasta and parsley and simmer for 20 minutes or until pasta is al dente.
• Add kidney beans and stir through
• Divide the soup into serving bowls and top with grated parmesan cheese, sour cream and salt and pepper to taste.
• Serve with crunchy sourdough bread.

 

Serves 6

 

Originally published on Mad Millie