Minestrone Soup Bowl

Method

1. 1. Step 1

      Preheat the oven to 180C or 160C fan-forced.

   2. Step 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. Step 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. Step 4

      Add in macaroni then cover and cook 20 minutes longer.

   5. Step 5

      Add cannellini beans, chick peas, and cook, uncovered, for about 5 minutes.

   6. Step 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. Step 7

      Spoon the soup into each roll and top with the top of the rolls to form a lid, and serve immediately.