I think it is safe to say that I am well and truly over winter, and it seems that the lousy weather has managed to destroy my cooking mojo! Hence, I have not been particularly inspired to try out anything new in the kitchen and have fallen back on my old favourites.This soup is a classic; warm and comforting, as well as quick to prepare and healthy. Perfect for beating the winter blues...
1L salt reduced chicken stock
1 400g can diced tomatoes
1 400g can cannellini beans
1 tbsp tomato paste
1 onion, diced
3 cloves garlic, finely diced
1 zucchini, diced
1 small red capsicum, diced
1 carrot, diced
2 stalks celery, diced
1 medium potato, diced
1/2 cup macaroni
Sea salt & cracked pepper
1 tbsp olive oil
Shaved parmesan, to serve
Continental parsley, to serve
Bring a small pot of water to the boil and cook the macaroni until tender. Drain and set aside.
Meanwhile, heat oil in a large saucepan and saute the onion and garlic until tender, then add the carrot, celery, potato, capsicum and zucchini and continue to cook until the vegetables begin to soften.
Pour in the diced tomatoes and stock, add the tomato paste and bring to the boil. Season well with salt and pepper, then reduce the heat to a rapid simmer and allow to cook for 20 minutes. Lastly add the macaroni and cannellini beans, stir through and cook for a further 5 minutes.
Serve topped with a sprinkle of shaved parmesan, fresh continental parsley and a side of crusty bread.
Serves 4 - 6.
1 comment:
After trudging home in the blistery Melbourne cold last night, I decided to whip up this minestrone with what I had in the fridge. I managed to cover all the ingredients, but substituted the capsicum for some extra pasta, and used small shells instead of macaroni. I also added some mild chilli for a little bite. It was absolutely delicious! I couldn't get over how tasty it was, and so full of vegetables. Perfect for winter indulgence without the calories! Thanks for this winning dish Peet - you've done it again!
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