Easy minestrone

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Healthy

Serves: 6

Type: Soup

Tools

Kitchen friendly view

3 stars - based on 2 reviews

Ingredients

1 tablespoon olive oil
1 large onion, diced
1 stalk celery, diced
1 clove garlic, crushed
690g bottle Romanella Sugo all’arrabbiata Natural Italian Sauce
500mL vegetable stock
1 large carrot, cut into large dice
60g green beans, cut into short lengths
1⁄4 cup small pasta shapes for soup (we used risoni)
400g can chickpeas, rinsed and drained
1 medium zucchini, quartered lengthwise, sliced

Preparation method

1. Heat oil in a large saucepan over moderate heat. Cook onion, celery and garlic for 3 minutes, stirring, until soft. Add sauce and stock; bring to the boil.

2. Add carrot, beans and pasta; cover. Simmer for 10 minutes until pasta is tender. Add chickpeas and zucchini; simmer until zucchini is tender. Season with salt and black pepper.

The sugo gives this yummy soup some chilli heat. Sprinkle servings with baby basil leaves or parmesan.

Also in this section

Kazbah hummus

Chickpea artichoke and spinach salad

Chickpea, mushroom and spinach curry

Greek salad with chickpeas

More inspiration

Nine-year-old food critic grades her school lunchesA nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.

Different ways to cook with riceRice is a staple in many countries and provides valuable carbohydrate and vitamins to the diet, especially brown rice. It is so versatile; it can be cooked and stir-fried, cooked and used as a base...

Study reveals how to get kids to eat vegiesThe vegetable war might be won with a simple dinner-time trick according to new research – and it isn’t bribery or fancy sauces. Kids are apparently more likely to eat their greens if they only have...

Recipe finder