Minestrone soup

Serves: 4
Prep: 15
Cook: 35
A wonderfully warming winter soup, high in fibre and great served with crusty bread for a satisfying mid-week meal.

Try this and other delicious recipes from our new eBook A Beginner's Guide to Vegetarian Eating. Free to download here!

Ingredients

  • 1 tbs oil
  • 1 medium onion, finely sliced
  • 1 green capsicum, chopped 
  • 140g carton tomato paste, no added salt 
  • 1 tsp Italian herbs 
  • 4 cups water
  • 10g vegetable stock cube, crumbled or 2 tsp stock powder 
  • ½ cup small pasta shells
  • 440g frozen mixed vegetables
  • 310g can butter beans, drained

Method

  1. Step 1

    Heat the oil in a large saucepan and saute onion until soft. Add the remaining ingredients, except butter beans.

  2. Step 2

    Bring to the boil, then reduce heat and simmer for 15 minutes, or until the pasta is cooked.

  3. Step 3

    Add butter beans and heat through.

Tips

  • This is a great recipe for camping, served with damper or fresh bread.
  • To make this hearty soup gluten free, simply replace the pasta shells with gluten free pasta.
Remember to always check the label of each ingredient to ensure it is gluten free.

Featured recipes

A scroll down memory lane

1950's choc n’ roll slice

Weet-Bix with poached nectarines and toasted brazil nuts