Autumn Vegetable Minestrone Soup With Garlic And Cheese Rolls recipe, brought to you by MiNDFOOD.
Full of nutritious root vegetables such as turnip and carrot, this soup’s rich tomato base is lifted with a tangy dollop of basil pesto to serve.
Serves 4-6
1 tbsp olive oil
1 large brown onion, finely chopped
4 bacon rashers, rind removed, chopped, or 150g piece speck, finely chopped (optional)
800g can chopped Italian tomatoes
4 cups chicken or vegetable stock
1 swede, peeled, diced
1 turnip, peeled, diced
1 carrot, peeled, diced
125g butter, softened
2 garlic cloves, crushed
4 crusty bread rolls
100g fontina, provolone or tasty cheese, shaved or grated
1 cup dried macaroni
2 medium zucchini, trimmed, diced
150g green beans, trimmed, cut into thirds
400g can cannellini beans, drained, rinsed
1/2 cup basil pesto
1 Heat oil in a large deep saucepan over medium heat. Add onion and bacon and cook for 3-4 minutes or until soft. Add tomatoes, stock, 3 cups water, swede, turnip and carrot. Bring soup to the boil; simmer for 25 minutes or until vegetables are tender.
2 Preheat oven to 200°C. Combine butter and garlic in a bowl. Split rolls and spread with garlic butter. Add cheese. Wrap in foil and bake for 10 minutes or until heated through and cheese has melted.
3 Meanwhile, add pasta to soup; cook for 8 minutes or until almost soft. Add zucchini and beans; cook for 2-3 minutes or until tender. Ladle into bowls. Top with pesto. Serve with garlic and cheese rolls.
