Name: Minestrone soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium fennel bulb (300g), chopped coarsely; 1 large brown onion (200g), chopped coarsely; 2 trimmed sticks celery (200g), chopped coarsely; 1 medium carrot (120g), chopped coarsely; 2 cloves garlic, crushed; 2 sprigs fresh thyme; 1.25 litres (5 cups) water; 400 grams canned no-added-salt diced tomatoes; 100 grams dried spelt pasta; 400 grams canned four bean mix, rinsed, drained; 175 grams cavolo nero, trimmed, chopped coarsely; 2 tablespoons grated parmesan; 1 tablespoon fresh thyme leaves

This hearty Italian soup is the ultimate in comfort food. Packed full of beans, celery, carrots, stock, pasta and tomatoes it’s guaranteed to satisfy.

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Ingredients

1 tablespoon olive oil

1 medium fennel bulb (300g), chopped coarsely

1 large brown onion (200g), chopped coarsely

2 trimmed sticks celery (200g), chopped coarsely

1 medium carrot (120g), chopped coarsely

2 cloves garlic, crushed

2 sprigs fresh thyme

1.25 litres (5 cups) water

400 grams canned no-added-salt diced tomatoes

100 grams dried spelt pasta

400 grams canned four bean mix, rinsed, drained

175 grams cavolo nero, trimmed, chopped coarsely

2 tablespoons grated parmesan

1 tablespoon fresh thyme leaves

Method

1.Heat oil in a large saucepan over medium heat. Cook fennel, onion, celery and carrot, stirring occasionally, for 7 minutes or until onion is soft.

2.Add garlic and thyme to pan; cook, stirring, for 2 minutes. Add the water, tomatoes and pasta; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove thyme sprigs.

3.Add beans and cavolo nero; simmer, uncovered, for 2 minutes or until cavolo nero is just wilted. Season with pepper. Top with cheese and thyme leaves to serve.

You can use any small shaped pasta in this soup. This soup will keep refrigerated for up to 2 days, or can be frozen for up to 2 months. It will thicken on standing, so add enough water to thin to the desired consistency on reheating.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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