Minestrone Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion
• 1 clove garlic
• 1 x 400g can of tomatoes, no added salt
• 1 carrot
• 1 large parsnip
• 2 sticks of celery
• 1 tablespoon tomato paste, no added salt
• 1 teaspoon dried mixed herbs
• 1 litre vegetable stock, salt reduced
• 2 cups of water
• ½ cup small pasta (uncooked)
• 1 x 400g can of four bean mix, no added salt

Method

1. Chop onion. Crush garlic clove. Dice carrot and parsnip. Slice celery sticks.
2. Heat oil in a large saucepan and add onion and garlic. Cook until the onion has softened.
3. Stir through the tomatoes, carrot, celery, parnsip, tomato paste, mixed herbs, stock and water. Cover and bring to the boil.
4. Reduce heat and simmer for 25 minutes or until the vegetables are tender.
5. Add pasta and four bean mix. Cook for a further 5 minutes or until the pasta is al dente.