A lovely soup to enjoy on a cooler autumn evening. This hearty minestrone is full of vegetables and can be prepared in less than 30 minutes.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small onion, diced
2 stalk s celery, sliced
2 x 420 g cans Wattie’s Extra Rich and Thick Condensed Tomato Soup
1 bay leaf
sprig of rosemary
¼ cup orzo pasta (risoni)
425 g can Craig’s Red Kidney Beans, drained and rinsed
½ x 700 g bag Wattie’s frozen Super Mix Vegetables
grated Parmesan, to serve
1 handful chopped parsley to serve
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How do I make it ?
Heat a dash of oil in a large saucepan. Add onion and celery and cook over medium heat until the vegetables have softened. Pour over the 2 cans Wattie’s Extra Rich and Thick Condensed Tomato Soup and add 3 cans of water. Add bay leaf and rosemary. Stir while bringing to the boil.
Add orzo pasta and simmer for 5 minutes. Add Craig’s Red Kidney Beans and Wattie’s frozen Super Mix Vegetables. Stir and bring back to the boil. Reduce heat and simmer for 5 minutes until vegetables are tender and orzo is cooked. Season to taste.
Remove the herbs, garnish with grated Parmesan and chopped parsley, and serve with crusty bread.
Red kidney beans are a convenient way to make your meat dishes go further. Add them to mince recipes, soups, stews and casseroles to make the meal go further, whilst also bumping up the protein and dietary fibre.