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Macaroni Minestrone
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 tbsp | olive oil |
| 100g | ham Finley chopped |
| 1 large | onion finely chopped |
| 2 cloves | crushed garlic |
| 2 sticks | celery finely chopped |
| 2 | carrots peeled finely chopped |
| 400g tin | tomatoes |
| 6 cups | chicken stock |
| 1 can | lentils drained and rinsed |
| Salt | |
| pepper | |
| Bay leaf | |
| 2 zucchinis finely chopped | |
| 1/2 | red capsicum finely chopped |
| 2 cups | macaroni cooked |
| Grated parmesan to serve | |
| 1/2 cup | fresh basil |
Dinner rollsbuttered
Method
1. Heat oil in a heavy based saucepan and cook ham, onion and garlic until soft. Add celery and carrot and pour over tomato and chicken stock. Add lentils, season with salt and pepper and add bay leaf.
2. bring to the boil partly covered and simmer for about 1.5 hours stirring occasionally
3. Cook macaroni as per packet directions til just al dente
4. Add pasta to soup with zucchini and capsicum. Simmer for a further 5 mins.
5. Serve finished with Parmesan,basil and accompanied by dinner rolls.
Serves 4-6
Recipe uploaded with Shop'NCook for iPhone.
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