Italian minestroneDecember 5, 2013
A traditional touch-your-heart soup full of healthy veggies and delicious aromas.
Ingredients for two people
|2||garlic cloves, crushed|
|1/2||red onion, , finely diced|
|2||celery stalks, finely chopped|
|1||carrot, finely chopped|
|1||zucchini, finely chopped|
|2 tbs||oregano leaves, chopped|
|1 L||vegetable stock|
|1 tin||diced tomatoes|
|2 tbs||parsley, chopped|
|50 g||parmesan, grated|
For the soup
To start, heat some olive oil in a pot or small casserole dish over medium-high heat. Add the red onion and garlic and sauté for 3 minutes. Add the celery, carrots, zucchini, and the chopped oregano and sauté for a further 5 minutes, while cooking season well with salt and pepper.
Dissolve the vegetable stock into the water according to the instructions and add the required amount into the pot. Add the diced tomatoes and bring to the boil, leave to simmer for 15 minutes. Add the risoni and cook for a further 15 minutes or until the pasta is al dente.
Divide the soup between bowls, grate over some fresh parmesan and chopped parsley to garnish.
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