Minestrone Soup

samantha potgieterRecipes

INGREDIENTS

  • 2 Tbsp (30ml) olive oil
  • 2 onions, roughly chopped
  • 4 sticks celery, sliced
  • 6 carrots, sliced
  • 4 cloves garlic, grated
  • 8 sprigs fresh thyme
  • 1 large packet (100g) tomato paste
  • 5-6 cups (1.25-1.5L) vegetable or beef stock
  • 1 can (400g) chopped and peeled tomatoes
  • Salt and milled pepper
  • 1 cup (150g) pasta (like alphabet pasta or macaroni)
  • 1 packet (300g) green beans, sliced into 2cm pieces
  • 6 baby marrows, roughly sliced
  • ½ packet (150g) Swiss chard or kale, shredded
  • 1 can (400g) cannellini beans, drained and rinsed
  • Grated parmesan, for serving
  • Buttered sourdough bread or crusty rolls, for serving

METHOD

  1. Heat oil in a pot and brown onions, celery and carrots.
  2. Add garlic and thyme and fry for a minute.
  3. Add tomato paste and cook until sticky.
  4. Pour in stock and tomatoes.
  5. Season and simmer for 10-15 minutes.
  6. Add pasta, green beans and marrows, and cook for 8 minutes.
  7. Stir in Swiss chard or kale and cannellini beans and heat through. Season
  8. Serve soup topped with parmesan and with sourdough bread or rolls on the side.