Hearty minestrone | New World
An Italian inspired soup with chunky vegetables and pasta, perfect to feed a crowd on cooler autumn evenings. Loaded with veges, you can also add leftover chicken or beef.
Ingredients
- 1 tablespoon oil
- 1 onion, finely diced
- 2 garlic cloves, grated or 1 teaspoon crushed garlic
- 1 teaspoon dried mixed herbs
- 750ml (3 cups) reduced salt chicken stock*
- 500ml (2 cups) water
- 400g can chopped tomatoes
- 2 large carrots, cut into 1cm cubes
- 2 medium potatoes, cut into 1cm cubes
- 200g dry pasta*
- 1/3 pumpkin *, cut into 1cm cubes
- 2 x 400g cans cannellini beans, drained and rinsed
- 150g (1 cups) frozen peas*
- Salt and pepper, to taste
- 150g frozen chopped leaf spinach*
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