Minestrone - love for a classic

The is a goodie for the little ones in the house. They absolutely love it!!

If you are avoiding gluten or abstaining altogether - there are some fabulous Italian gluten-free pastas out there these days. You want the high quality brands which mainly have quinoa and rice as the only two ingredients. Be wary of the commercial brands which are ladened with processing and endless ingredients!!

For 8 serves (I like to make and feed the family for a couple of days)
Large dash of olive oil
1 garlic clove - finely chopped
1 yellow onion - finely chopped
1 bay leaf
Small handful of thyme and oregano
2 large carrots - finely chopped
2 celery sticks - finely chopped
1 litre MFMs Classic Chicken Broth
800 grams tin tomatoes (half chopped toms and half cherry toms works really well)
400 grams tin cannellini beans
200 grams pasta – I like macaroni but you can be imaginative
Small handful of basil
Good grating of parmesan

 

Heat the olive oil in a deep casserole dish and add the onions and garlic. Sweat with the lid on for a few minutes then take the lid off and add the carrot and celery, the bay leaf and the herbs and continue to cook until all is softened, about 15 minutes. Add the broth and the tomatoes and cook for a further 30 minutes. Then add the cannellini beans and the pasta and cook until the pasta is al dente. Serve with basil and parmesan.