Name: Minestrone soup
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 3 servings
Ingredients: small cubes of vegetables (we use potato, carrot, green beans, baby sweetcorn, red pepper and cauliflower); 1 yellow onion; 1 clove garlic; 1 tbsp tomato puree; 1 tin whole plum tomatoes; 1 vegetable stock cube and 550ml hot water; 3 tbsp pre-cooked kidney beans; 3 tbsp elbow macaroni or other small shaped pasta; 2 pinches mixed italian herbs; 1.20 tbsp sugar (depending on how acidic the tomatoes are); 1 pinch salt; 1 pinch black pepper; 1 pinch paprika; cornflour mixed with cold water for thickening

AuthorHungry PandaCategoryMeat, VegDifficultyBeginner

Yields3 Servings

Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

INGREDIENTS

small cubes of vegetables (we use potato, carrot, green beans, baby sweetcorn, red pepper and cauliflower)

1 yellow onion

1 clove garlic

1 tbsp tomato puree

1 tin whole plum tomatoes

1 vegetable stock cube and 550ml hot water

3 tbsp pre-cooked kidney beans

3 tbsp elbow macaroni or other small shaped pasta

2 pinches mixed italian herbs

1.20 tbsp sugar (depending on how acidic the tomatoes are)

1 pinch salt

1 pinch black pepper

1 pinch paprika

cornflour mixed with cold water for thickening

HOW TO MAKE

Add all the ingredients to your rice cooker and select the SOUP or SLOW COOK function. Alternatively you can first fry the onions and garlic in a pan with some oil until they are caramelised. Add a splash of water to the pan and a large tablespoon of tomato puree before adding to the rice cooker.

Sprinkle some black pepper, coat the onions in the melted tomato puree and add the can of whole plum tomatoes and roughly chop with a spoon.

Add hot water (you don’t have to use the whole amount if you don’t want to), vegetable stock cube, vegetables, sugar, herbs, salt and paprika. Set the cooking time for 2 hours and press START on your rice cooker.

After 1 hour, taste and adjust the seasoning, at this point it may need a little more sugar, salt, pepper and paprika. Stir in the kidney beans and elbow macaroni and simmer for another 10 minutes.

Thicken the soup with the cornflour and water and continue to cook until the pasta is ready to eat.

Once ready, serve into bowls and garnish with vegan parmesan. Serve with a nice warm roll or oatcakes.

Ingredients