Minestrone

Ingredients

• 55g (1/3 cup) macaroni
• 1 tbsp olive oil
• 1 brown onion, halved, finely chopped
• 1 medium carrot, peeled, finely chopped
• 1 x 425g can chunky crushed tomatoes
• 250ml vegetable stock
• salt and freshly ground black pepper
• 1 x 400g can cannellini beans, rinsed, drained
• 25g green beans, topped, diagonally cut in 3 cm lengths
• 1 tbsp grated Perfect Italiano™ Parmesan

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
2. Meanwhile, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 3 minutes or until onion softens. Add tomato and stock, and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.
3. Add pasta, cannellini and green beans. Cook for 3 minutes or until green beans are bright green and tender crisp. Ladle soup among bowls. 
4. Sprinkle with grated parmesan and serve with fresh bread rolls.