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Minestrone Soup with Basil and Parmesan
Who doesn’t love a comforting, warm, heathy soup on a cooler evening! This one is packed full of flavour and vegetables to give your immune system a boost in the cooler months. Fresh basil and parmesan is option but so worth it. It levels up a classic minestrone soup. We have this soup with a sourdough Vienna or dark rye bread. Delicious!
- Total Time: 50 minutes
Ingredients
Scale
- 2 tablespoons olive oil
- 4 onions diced
- 4 cloves of garlic minced
- 2 large carrots diced
- 4 celery sticks diced
- 1 zucchini diced
- 2 tablespoons Italian seasoning
- 1.5L vegetable stock
- 3 400g tins of crushed tomatoes
- 1 400g tin of kidney beans
- 1 cup dry macaroni
- Grated parmesan and basil leaves for serving
Instructions
- Cook macaroni in a pot of boiling water
- In a large stock pot heat oil
- Add onion and garlic and cook for 3-4 mins until softened
- Add carrot, celery, zucchini, Italian herbs and salt. Stir and cook for 5mins until softened
- Add vegetable stock and tinned tomatoes and bring to the boil.
- Turn heat down and simmer for 10mins
- Add kidney beans and macaroni and cook for a further 2-3mins
- Fresh hot with a couple fresh basil leaves and parmesan
- Prep Time: 20
- Cook Time: 30
- Category: Soup
- Method: Stove Top
