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
- Add all ingredients to large inner pot (except pasta, parsley and parmesan) and bring to the boil.
- Simmer for 10 minutes, lid on.
- Add pasta and cook for a further 8 minutes.
- Transfer pot to Ecopot.
- 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.
