Minestrone Soup

19 July 2018

Serves 4

Prep time – 15 minutes

Cooking time- 25 minutes

 

Ingredients

2 Tbsps olive oil

1 leek, washed and chopped

2 cloves garlic, crushed

200g prosciutto, sliced

2 medium carrots, finely chopped

2 sticks celery, finely chopped

1/2 cup small pasta – such as macaroni

700ml  tomato passata

1.5 chicken stock or water

100g green beans, sliced

Basil  leaves to serve

Your favourite Kurrajong Kitchen Lavosh to serve

Method

  1. Heat oil in a large saucepan over medium high heat, add leek and cook for 4-5 minutes till softened, add garlic and half the prosciutto and cook for 2 minutes. Add carrots, celery and cook for 3-4 minutes till softened.
  2. Add passata, stock or water and bring to the boil. Reduce heat and simmer for 10-15 minutes till carrots are tender. Reduce heat to medium, add pasta and cook for 8-10 minutes till tender.
  3. Meanwhile, heat a nonstick frypan over medium heat and cook remaining prosciutto till crispy, set aside.
  4. Add beans and cook for 1-2 minutes, season to taste with sea salt and pepper. Serve with crispy prosciutto, basil leaves, Kurrajong Kitchen Lavosh as croutons.
  • Tomato passsta is a blended tomato sauce, use canned tomatoes chopped as an alternative.

 

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