Hearty minestrone with cheesy garlic bread

  • 1 hr 40 mins cooking
  • Serves 4
  • Print


Hearty minestrone with cheesy garlic bread
  • 1 tablespoon olive oil
  • 1 (150g) white onion, thickly sliced
  • 1 (120g) carrot, coarsely chopped
  • 1 (350g) leek, thickly sliced
  • 100 gram green beans, halved
  • 2 clove garlic, crushed
  • 400 gram can tomatoes
  • 2 (240g) potatoes, coarsely chopped
  • 2 (150g) sticks celery, trimmed, coarsely chopped
  • 6 cup (1.5l) vegetable stock
  • 2 tablespoon tomato paste
  • 3/4 cup (135g) macaroni
  • 2 (180g) zucchini, coarsely chopped
Cheesy garlic bread
  • (150g) thick slices italian-style bread
  • 1/4 cup (60ml) olive oil
  • 2 clove garlic, crushed
  • 1/2 cup (60g) finely grated cheddar cheese


Hearty minestrone with cheesy garlic bread
  • 1
    In a large saucepan, heat oil and stir onion, carrot, leek, potato, beans, celery and garlic, over heat until onion is soft.
  • 2
    Add stock, undrained crushed tomatoes and paste, then bring to a boil. Reduce heat and simmer with lid on, stirring occasionally for about 45 minutes or until vegetables are tender.
  • 3
    Add pasta and zucchini. Boil with lid off for about 10 minutes or until pasta is tender.
  • 4
    Serve minestrone with cheesy garlic bread.
  • 5
    To make cheesy garlic bread, brush one side of the bread slices with combined oil and garlic. Grill or toast both sides until browned lightly. Sprinkle with cheese; grill until cheese melts.

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