Minestrone Soup

PennyBy Penny  

May 10, 2015


1 finely chopped onion

3 finely chopped garlic cloves

400g of any veg you have chopped ( I used celery , carrots , potatoes , green beans and kale )

Tin of chopped tomatoes

Tin of borlotti beans

Squirt of tomato puree

1/2 litre vegetable stock ( homemade or a cube )

160g pasta , use whatever you have

A little chopped parsley to serve


1Sauté the onion and garlic until soft but not coloured

2Add in your chopped vegetables

3Add the tomatoes, the beans and tomato puree

4Stir well and add in the stock

5Cook until the vegetables are just tender

6Add in the pasta and cook for another 10 minutes

7Serve with the chopped parsley sprinkled on top along with some crusty bread

8This can be frozen