Heart Warming Minestrone Soup
By: delicieux
Published: Monday, May 17, 2010 - 11:03pm

Ingredients




1 onion, diced
2 sticks of celery, diced
2 spring onions, sliced
2 cloves of garlic, grated
1 zuchinni, quarted then sliced
1 carrot, quarted then sliced
6 button mushrooms, chopped
1/2 red capsicum, julienned
1/2 green capsicum, julienned
700 grams bottle of tomato passata
250 grams tin of four bean mix, drained
2 1/2 litres of vegetable stock (you can use chicken if you prefer)
1 tablespoon of olive oil
1 1/2 cups of pasta

Preparation

1 Place a large 3 litre saucepan on medium heat.  When warm, add olive oil, garlic, onion, celery, spring onion.  Cook until onion is semi transparent. 2 Add carrots and cook for a couple of minutes before adding the zuchinni, capsicum and mushrooms.  Cook for a further 5 minutes. 3 Add the tomato passata and stock and four bean mix.  Cover and simmer for 15 minutes, or until vegetables are nearly cooked. 4 Add pasta and cook until tender. 5 Serve with a crusty bread roll.