- Prep Time:15 mins
- Cook Time:40-60 mins
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
+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
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.
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.