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Quick Minestrone Soup
An indulgent medley of vegetables, topped with parsley and parmesan, and served with a crusty bread.
2 tbsp olive oil
1 medium onion, sliced (about 1 cup)
2 garlic cloves chopped
2 medium celery stalks, coarsely chopped
2 carrots, sliced or diced
2 tsp basil, dried
1 tsp oregano, dried
1 medium courgette, cubed
40g MAGGI® Vegetable Booster
150g frozen crosscut green beans
400g tin of kidney beans
400g tin of chopped tomatoes
150g small shell pasta
125ml parmesan cheese*
10ml lemon juice
Freshly ground black pepper & salt
Warm the olive oil in a large pot. Add the chopped onion and garlic and sauté for 3 minutes.
Add celery and carrot and continue to sauté for a further 7 minutes.
Add basil, oregano, courgette and cook for further 2 minutes.
Pour in the water and add the MAGGI® Vegetable Booster, green beans, kidney beans, tin of tomatoes and simmer for 15 minutes.
Add the pasta and simmer for another 15 minutes.
Remove from the heat, add the lemon juice and season with ground black pepper and salt to taste.
Garnish with fresh parsley and parmesan cheese. Serve with fresh sourdough bread.
Try different pasta shapes like fusilli or penne
Use gluten free pasta to make a gluten free recipe
Use vegan parmesan cheese for a vegan soup
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