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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.

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