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Minestrone Soup (Stew)

Print Recipe
Servings 5

Ingredients
  

  • 1 Medium Brown onion diced
  • 1 Garlic Clove minced
  • 1 Medium carrot sliced
  • 1 Red capsicum diced
  • 1 Medium zucchini diced
  • 1-2 Tomatoes diced
  • 500g jar Organic passata
  • 420g can Red kidney beans drained
  • 3 tbsp Olive oil extra virgin
  • 3 Bay leaves
  • 1 tsp Salt
  • 2 tsp Sweet paprika
  • 1 tsp Ground cumin
  • 2 tsp Mixed herbs dried
  • 125g Spelt pasta spirals or pasta of choice dried

Instructions
 

  • In a large saucepan add 2 tbsp olive oil and diced onion, saute on medium heat until translucent.
  • Add garlic, carrot, capsicum, zucchini, tomato and saute for another 2 minutes
  • Add herbs and spices and salt (bay leaves, sweet paprika, mixed herbs, ground cumin).
  • Pour in Passata and 500ml of water, stir to combine.
    Add in rinsed Kidney beans
  • Bring to a simmer and then lower heat and cook for 1-2 hours until thickened and rich.
  • Finally add in pasta noodles of choice and another 2 cups of water
  • Simmer on low for another 60mins or until Pasta is cooked.
  • Serve in a bowl, garnished with fresh herbs, nutritional yeast flakes and cracked pepper.

Notes

Add more liquid as the pasta absorbs water, I prefer less liquid so the consistency is more like a stew. 
Also you can add whatever veggies you have lying around, things like potato, celery, squash, pumpkin etc.