- 1 tbs oil
- 1 medium onion, finely sliced
- 1 green capsicum, chopped
- 140g carton tomato paste, no added salt
- 1 tsp Italian herbs
- 4 cups water
- 10g vegetable stock cube, crumbled or 2 tsp stock powder
- ½ cup small pasta shells
- 440g frozen mixed vegetables
- 310g can butter beans, drained
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt34de9c36f8d4c163/635fc2e3ae911833f43c309f/Minestrone-soup-2018.png?width=910&height=400&format=png&quality=95&crop=910%3A400)
Minestrone soup
Serves: 4
Prep: 15
Cook: 35
Ingredients
Method
- Heat the oil in a large saucepan and saute onion until soft. Add the remaining ingredients, except butter beans.
- Bring to the boil, then reduce heat and simmer for 15 minutes, or until the pasta is cooked.
- Add butter beans and heat through.
Tips
- This is a great recipe for camping, served with damper or fresh bread.
- To make this hearty soup gluten free, simply replace the pasta shells with gluten free pasta.