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Classic Italian Minestrone soup recipe. Perfect recipe for cold winter nights. Top your soup off with parmesan cheese and serve with crusty bread

Recipe details
Prep:   20 minutes
Cook:   30 minutes
Serves:   4


  1. 55g (1/3 cup) macaroni
  2. 1 tablespoon olive oil
  3. 1 brown onion, halved, finely chopped
  4. 1 medium (about 150g) carrot, peeled, finely chopped
  5. 425g canned crushed tomatoes
  6. 250mL (1 cup) vegetable stock
  7. Salt & freshly ground black pepper
  8. 400g canned cannellini beans, rinsed, drained
  9. 25g green beans, topped, diagonally cut into 3cm lengths
  10. 1 tablespoon Perfect Italiano Traditional Parmesan Grated
  11. 4 crusty white bread rolls


Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.

Step 2

Meanwhile, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 3 minutes or until onion softens. Add tomato and stock, and bring to the boil.

Step 3

Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.

Step 4

Add pasta, cannellini and green beans. Cook for 3 minutes or until green beans are bright green and tender crisp. Ladle soup among bowls. Sprinkle with Perfect Italiano Traditional Parmesan Grated and serve with rolls.


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