Michael and Rachel's

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Gino's Minestrone Soup

Updated: 14 Feb 2016

Ingredients

  • 2 carrots, peeled and cut into 5mm cubes
  • 4 celery sticks, cut into 5mm cubes
  • 1 baking potato cut into 1cm cubes
  • 2 oniones, peeled and roughly chopped
  • Garlic oil
  • 2.5 litres vegetable stock made with 3 stock cubes
  • 2 courgettes cut into 5mm cubes
  • 1x 400g tin cannelinni beans, drained
  • 150g conchigliette (soup pasta)
  • Pepper
  • Sprinkle parsley

Method

  1. Chop the carrots, celery, potatoes and onions. Place in a large saucepan and fry with the garlic oil over a medium heat for 5-10 minutes until softened and starting to turn golden brown.
  2. Add the vegetable stock, courgettes, and cannelinni beans. Simmer for 15 minutes.
  3. Add the pasta and a couple of grinds of pepper. Cook for a further 6 minutes or until the pasta is done.
  4. Serve with parsley sprinkled over the top, and fresh slices of garlic ciabatta.

Made approx. 7 portions.