Kylie’s Pasta Minestrone


Kylie from Glenelg sent us her version of this all time favourite. Kylie says on a windswept rainy day down on the point at Glenelg, there’s nothing better than sitting back in the lounge reading a good book and feasting on a bowl of minestrone.


1 carrot, chopped
1 stick celery, sliced
1/4 cup peas, dried
1 potato, cubed
1 litre chicken stock
1 tsp italian herbs
2 420 gm can tomatoes, diced
pinch of pepper
1 tbsp red wine vinegar
1/2 cup shell pasta
1/2 cup parsley
3 tbsp parmesan cheese, shredded
1 cup kalamatta olives, pitted

Cooking Instructions

  1. Add all ingredients to large inner pot (except pasta, parsley and parmesan) and bring to the boil.
  2. Simmer for 10 minutes, lid on.
  3. Add pasta and cook for a further 8 minutes.
  4. Transfer pot to Ecopot.
  5. Cooking time 1.5 hours.

HINT … Garnish liberally with freshly grated parmesan cheese, parsley and cracked pepper .For that extra dash of spice; try adding a tsp Tabasco sauce.


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