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  • Serves:6
  • Prep Time:15 mins
  • Cook Time:40-60 mins

Minestrone

+1 Edgell Sliced Green Beans

This recipe is your absolute go-to when you’re looking for a filling and tasty soup. Minestrone is always packed with vegies, but we’ve managed to sneak in some extra green beans just for good measure. Delicious!


Original recipe by VEGGIE MAMA | 1.7.15


Ingredients

+1 1 CAN (410g) EDGELL SLICED GREEN BEANS

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 5 cloves garlic, crushed
  • 2 carrots, diced
  • 1 x 800g can pureed or diced tomatoes
  • 2 tablespoons tomato paste
  • 6 cups vegetable stock
  • 1 bay leaf
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • Pinch sugar
  • 750g Edgell Four Bean Mix, drained
  • 1 cup small pasta
  • Salt & pepper

Method

In a large pot, sauté the onion, garlic, and carrots in the olive oil over medium heat for 5-7 minutes until softened and beginning to colour.

Add the tomatoes, tomato paste, stock, bay leaf, dried basil, dried oregano and pinch of sugar.

Bring to a boil, then turn down to a simmer. Add pasta and Edgell Four Bean Mix to the soup.

Simmer 30-60 minutes (the longer the better) and taste for seasoning. Add salt and pepper as needed.

5 MINUTES BEFORE SERVING, ADD DRAINED EDGELL SLICED GREEN BEANS TO THE SOUP.

Serve with a dollop of pesto, grated Parmesan, and crusty bread alongside if desired.

Tips

Make this one in advance – soups like minestrone are often more flavoursome the next day.

Healthy Tip: Use salt reduced vegetable stock and tomato paste.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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