Minestrone Soup
| April 2, 2016 |
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|
| Servings | Effort |
| 8 | Easy |
Ingredients
- 1 onion chopped
- 2 cloves garlic crushed
- 1 tbsp olive oil extra virgin
- 8 carrots chopped
- 8 sticks celery chopped
- 1 courgette chopped
- 2 cups chicken stock organic
- 1 cup tomato marinade (or one can chopped stewed tomatoes)
- 1 can beans organic, drained
- 1 cup penne pasta whole wheat
- 2 tbsp parsley chopped
- salt and pepper to taste
- 2 cups water
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Instructions
- Heat the oil and fry the onion and garlic for about 2 minutes. Add the celery, carrots and courgettes and let it sweat with the lid on for 5 minutes.
- Add the chicken stock, water and tomato marinade. Bring to a boil and then simmer for 20 - 30 minutes on low heat.
- Add the drained bean and pasta. Boil for 10 minutes or until the pasta is soft.
- Season with salt and pepper and add the chopped parsley.
There is no Nutrition Label for this recipe yet.
