Y Recipes - Minestrone Soup

I N G R E D I E N T S

• 2 tablespoons olive oil 
• 2 brown onions, finely chopped
• 3 teaspoons minced garlic 
• 3 carrots, diced 
• 3 celery stalks, diced 
• 1L water 
• 3 zucchini, diced 
• 3 x 400g diced tomatoes 
• 180g pasta shells 
• 2 x 400g drained brown lentils
• 1 x 400g cannellini beans, drained 
• 200g grated parmesan 
• 20 slices wholemeal bread 

M E T H O D

1. Finely chop onions, carrots, celery and zucchini 
2. Heat large saucepan on medium heat and fry onions, minced garlic, celery and carrot for about 6 minutes, stirring constantly 
3. Add 1 L water and the tomatoes, and bring to the boil
4. Reduce the heat to low and then simmer for 10 minutes  
5. Add the pasta shells, lentils, beans, zucchini and simmer for another 12-15 minutes (or until pasta is cooked) 
6. Serve into bowls and top with grated parmesan, and serve with 2 slices of wholegrain bread 

N OT E S

Can freeze in portions for an easy vegetarian lunch or afternoon tea.