CLASSIC MINESTRONE SOUP

 CLASSIC MINESTRONE SOUP

Low fat cooking spray 1 large onion, chopped 2 cloves garlic, crushed 2 large carrots, chopped 2 sticks celery, chopped 200g (7oz) swede, chopped 1 courgette, chopped 850ml (1 ½ pint) vegetable stock	2 x 400g can chopped tomatoes 2 tbsp tomato puree 1 tbsp Italian dried mixed herbs 40g (1 ½ oz) dried pasta shapes 200g (7oz) canned borlotti or cannelloni beans, rinsed and drained
NOTE: When using stock cube we use 1 cube for every 1 pint!!   15 Minutes to prepare, 35 Minutes to cook Serves about 6

1.Heat a large saucepan and spray with low fat spray.  Gently fry the onion and garlic for 2-3 minutes until softened.  Add the carrots, celery, swede and courgette.  Pour in the stock, then stir in the chopped tomatoes, tomato puree and herbs. 

2.Bring to the boil, then reduce the heat and simmer for about 20 minutes or until the vegetables are tender.  Add the pasta and beans and cook for a further 8-10 minutes, or until the pasta is cooked.  Season to taste, ladle into bowls and serve hot with hot crusty rolls.