An essential to every cook's repertoire, this minestrone is a classic -- hearty, healthy, and highly adaptable!
You will need
- 2 tablespoons olive oil
- 1 sprig (9 cm) rosemary
- 3 sprigs thyme
- 1 bay leaf
- 4 cloves garlic, minced
- 1 medium onion, diced
- 1 celery stalk, diced
- 1 medium carrot, diced
- 1 1/2 cups tomato passata
- 8 cups (2 litres) vegetable stock
- 425 g tin chickpeas, drained and rinsed
- 3/4 cup small macaroni pasta
- Salt & cracked black pepper, to taste
- 1/3 cup chopped parsley
- 1 teaspoon chilli flakes, to serve
15 mins to prep
30 mins to cook
Place a large soup pot over medium heat. Add the oil, rosemary, thyme, bay leaf, and garlic and sauté for 1 minute. Add the onion, celery and carrot and sauté for a further 8-9 minutes until softened.
Add the tomato passata, stock, and chickpeas and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
Add the pasta, and cook for a further 6-7 minutes, stirring occasionally, until the macaroni is al dente.
Season to taste with salt and pepper and stir through the chopped parsley.
Ladle into bowls, add a pinch of red chilli flakes and drizzle with extra virgin olive oil.