Minestrone Soup

Preparation Time - 10 minutes
Cooking Time - 22 minutes

Ingrediants (serves 4)
• 2 teaspoons olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 2 sticks celery, chopped
• 6 cups (1.25L) beef or vegetable stock
• 400g can crushed tomatoes
• 310g 4 bean mix
• 100g risoni pasta
• salt and cracked black pepper, to serve

Method
1. Heat oil in a large saucepan over medium-low heat. Add onion, carrot and celery, and cook for 3-4 minutes or until just starting to soften - do not brown.
2. Pour in stock and tomatoes, and simmer for 10 minutes. Add beans and risoni, and cook for 6-8 minutes or until risoni is tender. Season with salt and pepper, and serve.

Notes
• The Italian word minestra means 'thick soup'. While the wealthy ate chicken cacciatore, minestrone was the food of the poor. Minestrone can be stored in an airtight container in the fridge for three days and can be frozen for up to three months.