Dinner ideas

Chunky vegetable and pasta soup

Heavier on the pasta than a classic minestrone, this soup is an excellent choice on a cold winter's day.
Chunky vegetable and pasta soup



1.Heat oil in a large saucepan, add onion, garlic, celery and carrot; cook, stirring, until onion is soft. Add the tomato puree, tomato paste, kidney beans and stock. Bring to the boil, add the pasta and boil, uncovered, until pasta is tender. Season to taste with salt and pepper.
2.Stir in the parsley and serve sprinkled with cheese.

Can be made two days ahead. The pasta will absorb the liquid as it stands. If preparing ahead, more stock may need to be added on reheating. If using packaged stock, dilute with water to reduce saltiness.


Related stories