8-minute Minestrone Soup

Directions:

• Heat oil and butter in a deep non-stick pot. Add in the garlic and celery and sauté for a minute. Add onions and leeks. Sauté for another minute.
• Add carrots, french beans and zucchini, mix and cook for a minute.
• Add All-Purpose Tomato Sauce and vegetable stock (You can add 2-3 vegetable stock cubes dissolved in 1 litre of hot water) and mix well.
• Season it with salt and cracked black pepper and add in Chifferi Pasta.
• Mix well, cover and let it cook for 5-10 minutes or till the pasta is al dente.
• Add baked beans and torn basil leaves and mix well.
• Pour soup in individual serving bowls, grate parmesan cheese, sprinkle some crushed peppercorns on top and serve hot.
• Add a drizzle of the Basil Seed Pesto for an added flavour to this classic Italian soup.