Minestrone Soup

07 January 2007


  • 1 tablespoon (15mls) vegetable oil
  • 1 medium onion (finely chopped)
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube
  • 1oz (25g) pasta (broken into small pieces)
  • 1 tin (300g) cannellini beans
  • 4oz (110g) frozen green vegetables e.g green beans
  • 2 medium carrots (finely chopped)
  • 1 leek (halved and sliced)


  1. heat the oil in a large saucepan, add the onion and cook, stirring constantly over a low heat until softened.
  2. make the stock cube into a paste using a little water. Pour the paste, tomatoes and two cans worth of water to the saucepan
  3. increase the heat and bring to the boil.
  4. drain the cannellini beans in a sieve and rinse with cold water.
  5. add pasta, cannellini beans and green vegetables to the soup, stir well and bring back to the boil. Coverand simmer for 10 minutes or until the pasta is cooked.
  6. ladle into bowls

Serving suggestion

serve with crusty bread.


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