Economical minestrone soup
This Nici Wickes minestrone soup is a favourite for making a hearty, nourishing meal for the whole family for next to nothing. Who knew economical could taste so good?
- 2 tbsp oil or butter
- 1 large onion, diced
- 4 carrots, chopped into rounds
- 1 parsnip, peeled and cubed
- 1 broccoli stalk, chopped
- 2 sticks of celery, chopped
- 1 cup silverbeet or spinach, chopped
- 1 leek, halved and sliced
- 1/2 cup kumara or pumpkin, diced
- 8-10 cups water (fresh or frozen saved vegetable water is ideal)
- 420 g tin tomatoes
- 1/2 cup mixed dried beans, soaked overnight and drained
- handful of macaroni elbows
- salt and pepper, to taste
- chopped parsley, to garnish
- crusty bread rolls, to serve
- Heat the oil in your largest pot and sauté all the chopped vegetables for 5 minutes, stirring to mix them up.
- Add the water, tomatoes and drained beans. Gently bring to the boil and simmer until the beans are cooked through – about 1-1½ hours.
- When the beans are tender, add the macaroni and continue cooking until the pasta is cooked. Season.
- Serve with a sprinkling of parsley on top and crusty bread rolls. Enjoy!