FAST MINESTRONE SOUP RECIPES

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the onion and prociutto, and cook, stirring occasionally for 5 minutes or until the onion softens and is light golden. Add the potatoes, carrots, zucchini and celery, and cook stirring for 1 minute.
• Stir in the tomatoes and stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir in the pasta and simmer, uncovered, for a further 10 minutes or until the pasta is al dente.
• Stir in the beans, parsley, salt and pepper. Cook, uncovered, for 1-2 minutes or until the beans are heated through. Taste and adjust the seasoning if necessary. Ladle the soup into serving bowls, sprinkle with the parmesan and serve with the crusty bread.
• VARIATION:.
• Kidney beans and vegetable soup: Replace the prosciutto with 3 bacon rashers. Add 45 grams finely shredded cabbage to the mixture with the tomatoes and stock. Replace the borlotti beans with 1 x 425 grams can red kidney beans. Omit the parmesan and top each bowl of soup with 1 teaspoon prepared pesto.

Steps:

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender., Ladle soup into bowls. Sprinkle with cheese.
  Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.