School recipes: Magic minestrone!

A hearty minestrone soup, served with a bread roll, perfect for the cooler months.

12

Serves

30m

Prep

40m

Cook

Ingredients

Soup

  • 120ml (189278) CHEF Vegetable Liquid Concentrate
  • 4 cups water
  • 400g can (166524) Edgell Red Kidney Beans, drained
  • 400g can (162367) Edgell Black Beans, drained
  • 2 tbsp (59060) Alfina’s
    Extra Virgin Olive Oil
  • 1 carrot, chopped
  • 3 sticks celery, diced
  • 2 brown onions, diced
  • 2 waxy potatoes, peeled, diced
  • 1 cup (320) Edgell Peas
  • 100g (11104) Leggo’s Tomato Paste
  • 400g can (74722) SPC Diced Tomatoes
  • 100g penne pasta
  • 4 (557339) Caterers’ Choice Bay Leaves
  • 2 tsp (55764) Caterers’ Choice Ground Oregano
  • (55770) Caterers’ Choice Fine Cracked Black Pepper, to taste

To serve

  • 8 (149687) Speedibake
    Focaccia Bread Rolls

Method

1. Heat the stock

Dilute the vegetable concentrate in 4 cups of water and place in a large heavy-based pot over medium heat. Pour the beans into the stock, including the liquid. Gently simmer.

2. Cook the vegetables

Place a large frying pan over medium-high heat, add the olive oil and the carrots and fry for 5 minutes or until golden. Add the celery and cook for 5 minutes or until colour changes. Add the onions and cook until translucent.

3. To make the soup

Place the vegetables and remaining ingredients into the pot. Cook for a further 30 minutes or until the vegetables and pasta are cooked through. Remove bay leaves.

Serve minestrone with a warm roll.

5410A527 5CAF 441C 9D1F 6FD724962633

Read the ultimate guide to creating a healthy school canteen