CHUNKY MINESTRONE

Ingredients

1 carrot, peeled, cut lengthways and chopped into 2-3cm chunks 
2 celery sticks, ends trimmed, chopped into 2-3cm chunks  
Small butternut pumpkin, about 300g, peeled, seeds removed and chopped in chunks  
3 small potatoes, peeled and chopped into chunks
1 brown onion, peeled, roughly chopped
2 Cloves of Garlic
1 x Canned Tomatoes
200g green beans, ends removed, cut in half
2 heaped tbls of tomato paste
2 tbls Herb Oil  
½ cup of macaroni pasta or rice  
3lts of vegetable stock  
Herb Oil for drizzling

Method

Heat a large saucepan on high.  Add herb oil, followed immediately by carrot, celery, onion, pumpkin. Cook for 3 minutes. Add garlic. Cook for a further 2 minutes.  Add stock, tomatoes, potatoes, tomato paste and beans. Bring to the boil, then reduce to medium-low for 30minutes or until liquid is reduce by ¼.

Add rice/pasta and simmer for a further 15-20minutes or until rice/pasta is cooked Season to taste. Serve and drizzle with a little of Herb Oil. 

This recipe is courtesy of Marty Steel.