Posted by adm On February - 4 - 2012

How to cook Minestrone


  • 55g (1/3 cup) macaroni
  • 1 tbs olive oil
  • 1 brown onion, halved, finely shredded
  • 1 metier (astir 150g) carrot, raw, finely shredded
  • 1 x 425g can chunky crushed tomatoes
  • 250ml (1 cup) vegetable strain
  • Saltiness & freshly ground black peppercorn
  • 1 x 400g can cannellini beans, rinsed, knackered
  • 25g green beans, topped, diagonally dig 3cm lengths
  • 1 tbs finely grated parmesan
  • 4 crusty white bread rolls

How to:

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

  • Lag, heat oil in a saucepan over medium heating. Add onion and carrot and falsify, stirring, for 3 minutes or until onion softens. Add tomato and strain, and bring to the furuncle. Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tenderise. Taste and season with salt and peppercorn.

  • 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 parmesan and serve with rolls.

  • Cooking time:30 min.

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