Mini minestrone soup recipe

1. 1

   Wash, peel, and chop the onions and peppers.

2. 2

   Heat the oil in a skillet, add the onion and pepper, and saute over a gentle heat for 67 minutes, until soft.

3. 3

   Transfer to a saucepan.

4. 4

   Wash and grate the zucchini and carrots, and add them to the saucepan.

5. 5

   Add the stock and canned tomatoes.

6. 6

   Bring to a boil.

7. 7

   Cover and simmer for 20 minutes.

8. 8

   Return to the pan, add the pasta, and cook for a further 10 minutes, until the pasta is soft.

9. 9

   Freeze extra portions in freezerproof containers, label, and use within 3 months.

10. 10

    To use from frozen, carefully defrost.

11. 11

    Heat through fully before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.