Mixed Vegetables Minestrone Soup
Recipe type: Dinner
Ingredients
- 3 tablespoon garlic flavoured olive oil
- 3 tablespoons extra-virgin olive oil
- 1 stick of celery, finely sliced
- 3 carrots, peeled and chopped
- 2 medium potato, peeled and diced
- 2 zucchini (courgettes), chopped
- 1 and ¼ cup (200g – ½ tin) chopped tomatoes
- 1 litre hot water
- ¾ cup (100g) gluten free short pasta
- Fresh or semi dried basil
- Salt and pepper to taste
- ½ cup (50g) grated parmesan cheese
- Herbs to garnish
Instructions
- Heat garlic infused oil in a medium pan and the carrot and celery and gently sauté for a few minutes until they begin to soften slightly
- Add the potato, courgette, tinned tomatoes, water, herbs and seasoning
- Bring to a gentle boil and let the vegetable cook for 20 minutes
- Optional: If you want a smoother less chunky soup, mix the vegetables with a stick blender
- Add the gluten free short pasta
- Simmer gently for 8-9 minutes until the pasta is cooked
- Serve each bowl of soup with some grated parmesan and a drizzle of olive oil
