Divine and delicious minestrone soup coming right up! So comforting and so divine; this minestrone soup may be made in a flash, but that doesn’t take away from it being packed with hearty veg, tender pasta pieces and overall fantastic flavours!
Classic Minestrone Soup
Classic Minestrone Soup
with mini elbow pasta & veggies
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baby Marrow
- Carrot
- Cooked Chopped Tomato
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Mini Elbow Pasta
- NOMU Provençal Rub
- Onion
- Onions
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
VEGGIE, VEGGIE NICE!
Place the pot over a medium-high heat with a drizzle of oil and knob of butter (optional). Add the onion wedges and fry for 3-4 minutes until soft and translucent, shifting occasionally. Add the carrot rounds and the baby marrow chunks and fry for 3-4 minutes until slightly softened, shifting occasionally. Add the grated garlic, the tomato paste, and the rub. Fry for 1 minute until fragrant, shifting constantly.
SOUPER, KEEP GOING!
Add the cooked chopped tomato, 400ml of water, and the pasta to the pot of veg. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. On completion, the veg and pasta should be cooked through. Season to taste. A minestrone is traditionally a very thin soup, so don’t worry if it’s very thin!
MINESTRONE MAGIC!
Dish up a hearty helping of the veggie-packed minestrone soup. Garnish with the chopped parsley and dig in, Chef!
Onion - 1
Carrot - 120g
Baby Marrow - 100g
Garlic Clove - 1
Tomato Paste - 10ml
NOMU Provençal Rub - 5ml
Cooked Chopped Tomato - 200g
Mini Elbow Pasta - 75g
Fresh Parsley - 4g
VEGGIE, VEGGIE NICE!
Place the pot over a medium-high heat with a drizzle of oil and knob of butter (optional). Add the onion wedges and fry for 4-6 minutes until soft and translucent, shifting occasionally. Add the carrot rounds and the baby marrow chunks and fry for 4-6 minutes until slightly softened, shifting occasionally. Add the grated garlic, the tomato paste, and the rub. Fry for 1 minute until fragrant, shifting constantly.
SOUPER, KEEP GOING!
Add the cooked chopped tomato, 800ml of water, and the pasta to the pot of veg. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. On completion, the veg and pasta should be cooked through. Season to taste. A minestrone is traditionally a very thin soup, so don’t worry if it’s very thin!
MINESTRONE MAGIC!
Dish up a hearty helping of the veggie-packed minestrone soup. Garnish with the chopped parsley and dig in, Chef!
Onion - 1
Carrot - 120g
Baby Marrow - 200g
Garlic Cloves - 2
Tomato Paste - 20ml
NOMU Provençal Rub - 10ml
Cooked Chopped Tomato - 400g
Mini Elbow Pasta - 150g
Fresh Parsley - 8g
VEGGIE, VEGGIE NICE!
Place the pot over a medium-high heat with a drizzle of oil and knob of butter (optional). Add the onion wedges and fry for 4-6 minutes until soft and translucent, shifting occasionally. Add the carrot rounds and the baby marrow chunks and fry for 6-8 minutes until slightly softened, shifting occasionally. Add the grated garlic, the tomato paste, and the rub. Fry for 1 minute until fragrant, shifting constantly.
SOUPER, KEEP GOING!
Add the cooked chopped tomato, 1.2L of water, and the pasta to the pot of veg. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. On completion, the veg and pasta should be cooked through. Season to taste. A minestrone is traditionally a very thin soup, so don’t worry if it’s very thin!
MINESTRONE MAGIC!
Dish up a hearty helping of the veggie-packed minestrone soup. Garnish with the chopped parsley and dig in, Chef!
Onions - 2
Carrot - 240g
Baby Marrow - 300g
Garlic Cloves - 3
Tomato Paste - 30ml
NOMU Provençal Rub - 15ml
Cooked Chopped Tomato - 600g
Mini Elbow Pasta - 225g
Fresh Parsley - 12g
VEGGIE, VEGGIE NICE!
Place the pot over a medium-high heat with a drizzle of oil and knob of butter (optional). Add the onion wedges and fry for 6-8 minutes until soft and translucent, shifting occasionally. Add the carrot rounds and the baby marrow chunks and fry for 6-8 minutes until slightly softened, shifting occasionally. Add the grated garlic, the tomato paste, and the rub. Fry for 1 minute until fragrant, shifting constantly.
SOUPER, KEEP GOING!
Add the cooked chopped tomato, 1.6L of water, and the pasta to the pot of veg. Reduce the heat and leave to simmer for 15-20 minutes, stirring occasionally. On completion, the veg and pasta should be cooked through. Season to taste. A minestrone is traditionally a very thin soup, so don’t worry if it’s very thin!
MINESTRONE MAGIC!
Dish up a hearty helping of the veggie-packed minestrone soup. Garnish with the chopped parsley and dig in, Chef!
Onions - 2
Carrot - 240g
Baby Marrow - 400g
Garlic Cloves - 4
Tomato Paste - 40ml
NOMU Provençal Rub - 20ml
Cooked Chopped Tomato - 800g
Mini Elbow Pasta - 300g
Fresh Parsley - 15g
Woolies Products in this dish
