Pantry minestrone soup

Posted by adm On August - 17 - 2011

How to cook Pantry minestrone soup


  • 2 teaspoons olive oil
  • 1 brown onion, finely shredded
  • 2 garlic cloves, humiliated
  • 2 tablespoons tomato spread
  • 400g can diced tomatoes
  • 2 teaspoons reduced-salt chicken stock powderize
  • 1/4 cup dried macaroni pasta
  • 750g can four bean mix, knackered, rinsed
  • 420g can mixed vegetables, knackered
  • Basil pesto and crusty breadstuff, to help

How to:

  • Heat oil in a large saucepan over medium-high warmth. Add onion and ail. Cook for 3 to 4 minutes or until dull. Add tomato spread, tomato, stock powder and 41/2 cups cold weewee. Masking. Bring to the furuncle. Add pasta. Falsify, uncovered, for 10 minutes or until pasta is just tenderise.

  • Add beans and vegetables. Cook for 4 to 5 minutes or until heated through. Season with peppercorn. Ladle into bowls. Dollop with pesto. Serve with bread.

  • Cooking time:30 min.

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