Vegetable minestrone for a cool evening

A pot of minestrone turns a mixture of vegetables, tomatoes and pasta into a warm, substantial meal. Start by softening the vegetables, simmer them in the herbed stock, then add the pasta near the end so it cooks in the soup.

Ingredients

Serves 4:

• 2 tablespoons olive oil
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup sliced green beans
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (ensure it’s free from onions and garlic)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4.5 ounces gluten-free pasta (such as rice penne)
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)
• Grated lactose-free Parmesan cheese, for garnish (optional)

Instructions

1. Warm the olive oil in a large saucepan over medium-high heat. Add the carrots, celery, zucchini, red capsicum and green beans, and cook for 5-7 minutes until slightly softened.
2. Stir in the diced tomatoes, vegetable stock, basil and oregano. Bring to the boil, then reduce to a gentle simmer for about 15-20 minutes, until the vegetables are tender.
3. Add the pasta and cook according to its packet, until al dente.
4. Season with salt and pepper. Ladle into bowls and add the optional fresh basil and grated Parmesan.

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Original recipe measurements are retained. Where cups, tablespoons or Fahrenheit are given, no Australian metric conversion has been made.