Minestrone Soup

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1 onion, diced

2 sticks of celery, diced

2 spring onions, sliced

2 cloves of garlic, grated

1 zuchinni, quarted then sliced

1 carrot, quarted then sliced

6 button mushrooms, chopped

1/2 red capsicum, julienned

1/2 green capsicum, julienned

1 700g bottle of tomato passata

250 g tin of four bean mix, drained

2 1/2 litres of vegetable stock (you can use chicken if you prefer)

1 tablespoon of olive oil

1 1/2 cups of pasta

Method: 1. Place a large 3 litre saucepan on medium heat. When warm, add olive oil, garlic, onion, celery, spring onion. Cook until onion is semi transparent. 2. Add carrots and cook for a couple of minutes before adding the zuchinni, capsicum and mushroo

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