Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 2.83 dollar
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 2 cups frozen pea, carrot & corn mixture
- 1 white washed potato, peeled, cut into 1cm pieces
- 1tablespoons tomato paste
- 400grams no-added-salt diced tomatoes
- 1L salt-reduced chicken stock
- 1 cup Woolworths pasta shells
- 420grams cannellini beans, rinsed, drained
- 60grams baby spinach leaves
- 1/2 cup basil pesto
- 20grams piece parmesan, finely grated
Description
This filling, flavourful minestrone soup is ready in 30 minutes, thanks to the power of your humble rice cooker. Pasta mingles with cannellini beans, leafy greens and mixed vegetables to ensure a bowl of delight.
Method
Step 1 of 4
Press switch to ‘cook’ mode in a 10-cup-capacity rice cooker. Heat oil in rice cooker, then add onion and garlic. Cook for 10 minutes or until softened.
Step 2 of 4
Add vegetable mixture, potato, paste, tomatoes, stock and cook, covered, for 5 minutes or until simmering.
Step 3 of 4
Add pasta and cook for a further 10 minutes or until pasta is tender.
Step 4 of 4
Switch to ‘keep warm’ mode. Stir in beans and spinach. Ladle soup among bowls, drizzle with pesto and top with parmesan. Season with freshly cracked black pepper.
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