Using canned beans means this rustic, thick and nourishing Minestrone Soup is ready in no time at all. Recipe from Nici Wickes.
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 carrots, diced
- 2 sticks of celery or small bulb of fennel, chopped
- 1-1.5L water
- 420g canned crushed tomatoes
- 2 bay leaves
- 2-3 small handfuls of pasta shells or macaroni (you can use gluten-free)
- 400g canned mixed beans, drained and rinsed
- Salt and pepper to taste
- Chopped parsley to serve
- Toasted bread to serve
Method for Minestrone Soup
1. In a large pot, heat the oil and sauté onion, carrots and celery or fennel for 5-10 minutes or until softened.
2. Add water, tomatoes and bay leaves and gently bring to the boil, then simmer for 15 minutes.
3. Add the pasta and continue cooking until the pasta is almost cooked – about 12 minutes – before adding the beans to heat through. Add salt and pepper to taste.
4. To serve the Minestrone Soup, garnish with chopped parsley and serve with lovely, crusty bread.
Nici’s note: When using canned beans, always drain and rinse them well. You can use dried beans too – just soak them overnight, drain then cover with water and boil for 30-40 minutes or until softened.
Related article: Nici Wickes Sesame Tofu Recipe