Minestrone Soup Recipe with Bread Bowl
Minestrone Soup Recipe with Bread Bowl
Introduction
Minestrone soup is the perfect winter warmer, and it’s even better served in our delicious Cape Seed Rolls. With fresh veggies, creamy cannellini beans, and hearty macaroni, it’s the ultimate comfort food for those cold days. The best bit? Because it’s served in the rolls, you get to eat the bowl as you go, so you get extra deliciousness with even less cleanup! Whether you make this minestrone recipe for yourself, or share it with your loved ones, you’ll find yourself making it again and again as a tasty lunch or dinner.
Ingredients
Method
1
Preheat the oven to 180C or 160C fan-forced.
2
In a large pot, heat olive oil over medium-high heat. Add diced onion, garlic, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, capsicum and cook for 2 minutes.
3
Add in vegetable stock, crushed tomatoes, water, parsley, sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
4
Add in macaroni then cover and cook 20 minutes longer.
5
Add cannellini beans, chick peas, and cook, uncovered, for about 5 minutes.
6
Meanwhile, carefully cut the rolls in half horizontally. Scoop out the inside of the rolls with your hands, set aside to make breadcrumbs for another recipe. Place rolls on a baking tray and place in oven for 10 minutes to warm up.
7
Spoon the soup into each roll and top with the top of the Cape Seed Roll to form a lid, and serve immediately.
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