“Minestrone soup from your book, Two Old Fools Down Under! Along with tapas, lovely on a rainy British day!”Linda Powdrill
With stock in the freezer and a few veggies in the fridge, you can make this steaming bowl of minestrone in just under half an hour.
2 cups prepared chicken stock
2 cups water
1 tin tomatoes
1-1½ cups small macaroni
2 zucchini (courgette) sliced
2 carrots, peeled and sliced
Handful of frozen peas
1 can red kidney beans, drained
2 tablespoons tomato paste
½ bunch spinach or 1 small packet frozen spinach
Salt and ground black pepper to taste
Bring the stock and water to the boil.
Chop the tinned tomatoes a little and add to the stock with macaroni and tomato paste.
Simmer for about 10 minutes.
While that is simmering, chop the spinach, then add carrots, zucchini and kidney beans.
Simmer for a further 10 minutes or so until carrots are tender.
Add salt and pepper to taste.
Stir in the spinach and peas, cook for a minute or two, then serve.
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