Pantry minestrone soup

Pantry minestrone soup

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Keep this meal on hand for all those after school kids activites - and without creating more work in the kitchen!

The ingredient of Pantry minestrone soup

  1. 2 teaspoons olive oil
  2. 1 brown onion, finely chopped
  3. 2 garlic cloves, crushed
  4. 2 tablespoons tomato paste
  5. 400g can diced tomatoes
  6. 2 teaspoons Massel chicken style stock powder
  7. 1/4 cup dried macaroni pasta
  8. 750g can four bean mix, drained, rinsed
  9. 420g can mixed vegetables, drained
  10. Basil pesto, to serve
  11. Crusty bread, to serve

The instruction how to make Pantry minestrone soup

  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 3 to 4 minutes or until softened. Add tomato paste, tomato, stock powder and 41/2 cups cold water. Cover. Bring to the boil. Add pasta. Cook, uncovered, for 10 minutes or until pasta is just tender.
  2. Add beans and vegetables. Cook for 4 to 5 minutes or until heated through. Season with pepper. Ladle into bowls. Dollop with pesto. Serve with bread.

Nutritions of Pantry minestrone soup

fatContent: 422.552 calories
saturatedFatContent: 8.7 grams fat
carbohydrateContent: 1.2 grams saturated fat
sugarContent: 61.7 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 17.6 grams protein
sodiumContent:

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