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Minestrone Soup Bowl
The perfect winter warmer served in our delicious Cape Seed Rolls.
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FEATURING Cape Seed Roll
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Ingredients
8 Bakers Delight Cape Seed Rolls
1 tbsp olive oil
2 cloves garlic, minced
1/2 brown onion, diced
1 carrot, diced
1 zucchini, cut in half, sliced
1 cup green beans, cut into 5cm pieces
1/2 red capsicum, diced
500ml vegetable stock
400g can crushed tomatoes
1 1/2 cups water
2 tbsp chopped fresh parsley
1 tsp granulated sugar
Salt and freshly ground black pepper, to taste
3/4 cup dry macaroni
400g can cannellini beans, drained, rinsed
200g can chick peas, drained, rinsed
Method
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Step 1
Preheat the oven to 180C or 160C fan-forced.
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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.
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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.
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Step 4
Add in macaroni then cover and cook 20 minutes longer.
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Step 5
Add cannellini beans, chick peas, and cook, uncovered, for about 5 minutes.
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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.
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Step 7
Spoon the soup into each roll and top with the top of the rolls to form a lid, and serve immediately.
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