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Mini minestrone

  • 0:40 Prep
  • 1:00 Cook
  • 6 Servings


  • 1 tablespoon olive oil
  • 1 large brown onion, cut into 1cm pieces
  • 1 carrot, cut into 1cm pieces
  • 1 large celery stick, cut into 1cm pieces
  • 1 zucchini, cut into 1cm pieces
  • 2 garlic cloves, crushed
  • 2 x 400g cans cherry tomatoes
  • 750ml (3 cups) vegetable stock
  • 420g can five bean mix, rinsed, drained
  • 105g (1/2 cup) dried small shell pasta
  • Chopped fresh continental parsley, to serve


  • 1
    Heat the oil in a large, heavy-based saucepan over medium heat. Cook the onion, carrot, celery, zucchini and garlic, stirring, for 5-10 minutes or until the vegetables start to soften.
  • 2
    Stir in the tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 30 minutes.
  • 3
    Add the beans and pasta. Simmer for 15-20 minutes or until the pasta is tender. Season with pepper. Ladle among bowls. Top with parsley.

Source: taste.com.au


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