Minestrone soup cups

Minestrone soup cups

By
From
Little Italy
Serves
12
Photographer
Jacqui Melville

This is a healthy and hearty soup, packed with flavour. You can add whatever vegetables are in season; almost anything will work.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 fennel bulb, core removed, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
2 sprigs rosemary, leaves picked and finely chopped
1.2 litres vegetable stock
100g dried tiny soup pasta shapes
200g canned borlotti beans, drained and rinsed
2 plum tomatoes, deseeded and finely chopped
2 handfuls cavolo nero or swiss chard, chopped
extra-virgin olive oil
parmesan, grated, to serve
baby basil leaves, to serve
ciabatta, toasted, to serve

Method

  1. Heat the olive oil in a large saucepan over a low heat and add the onion, carrot, fennel, celery, garlic and rosemary. Cook, stirring now and then, for 10 minutes or until the vegetables have softened.
  2. Pour in the stock, increase the heat and bring to a simmer. Add the pasta, beans, tomatoes and cavolo nero and cook for a further 8 minutes or until the pasta is cooked.
  3. Spoon into small cups to serve. Drizzle with extra-virgin olive oil, sprinkle with a little Parmesan and baby basil leaves. Serve with hot slices of ciabatta.
Tags:
Little
Italy
Italian
European
Mediterranean
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
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