Packed full of vegetables and pasta, this Italian inspired soup is a meal all on its own. Minestrone can be made with any seasonal vegetables you have on hand, and because it’s eaten much like a stew, you can be generous with both the pasta and the vegetables you add. This recipe is made with Rhodes Quality Chopped & Peeled Tomatoes with Mixed Herbs to add flavoursome goodness in the mix.

Ingredients

• 1 x 400g can Rhodes Quality Chopped & Peeled Tomatoes with Mixed Herbs
• 125 ml (½ C) elbow pasta
• 1 x 410 400g can Rhodes Quality Butter Beans, drained
• 1 x 410 g can Rhodes Quality Green Beans Cross Cut, drained
• 30 ml (2 T) olive oil
• 1 onion, chopped into small dice
• 2 cloves garlic, crushed
• 1 carrot, chopped into small dice
• 5 baby marrows, chopped into small dice
• 750 ml (3 C) prepared chicken stock
• salt and freshly ground black pepper

to serve: grated parmesan cheese and a fresh baguette.

Method

1. Heat the oil in a large saucepan. Add the onion and fry for a few minutes.
2. Add the garlic and cook for 1 minute more.
3. Add the carrots and the baby marrow and fry until the carrots start to soften.
4. Add the prepared chicken stock and the can of Rhodes Quality Chopped & Peeled Tomatoes and bring to the boil.
5. Add the pasta and continue cooking over a high simmer until the pasta is cooked.
6. Add the can of Rhodes Quality Butter Beans and the can of Rhodes Quality Green Beans Cross Cut and heat through.
7. Season the soup well with salt and freshly ground black pepper.
8. Serve hot.