Autumn Vegetable Minestrone Soup with Garlic And Cheese Rolls Recipe
Full of nutritious root vegetables such as turnips and carrots, this soup’s rich tomato base is lifted with a tangy dollop of basil pesto to serve.
Serves 4-6
Ingredients:
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
Method:
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.
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.
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.
