200g piece jap or butternut pumpkin, deseeded, peeled, chopped
1 large brown onion, chopped
2 carrots, chopped
2 celery sticks with leaves, chopped
1 large garlic clove, chopped
1 tsp dried oregano leaves
1.75L (7 cups) water
3 small or 2 large zucchini, chopped
40g (1/4 cup) small macaroni
1 400g can borlotti beans, rinsed, drained
1/2 cup firmly packed roughly chopped fresh continental parsley
Salt & freshly ground black pepper
1 1/2 tbs extra virgin olive oil
20g parmesan, finely shredded
Method
Place the tomatoes, potatoes, pumpkin, onion, carrots, celery, garlic and oregano in a large saucepan.
Stir in the water and bring to the boil over medium-high heat. Reduce heat to medium and cook, almost covered, for 45 minutes.
Add the zucchini and macaroni, and cook, stirring occasionally, for 10 minutes. Stir in the beans and cook for a further 5 minutes or until the zucchini and pasta are tender.
Stir in the parsley and taste and season with salt and pepper. Ladle into serving bowls. Drizzle with the olive oil, sprinkle with the parmesan and serve immediately.
Notes & tips
Note: You can use a can of red kidney beans, rinsed and drained, in place of the borlotti beans, if preferred.
Source
Australian Good Taste - July 2002 , Page 94
There are so many variations on minsetrone. this is a vegetarian version, but you can do it with ham or bacon, there are chicken and beef, and even meatball versions.
I must admit I have not made this one, midestrone is general puts me off by the long list of ingredients, but this one doesn't look too hard.
Pontiac potatoes can be hard to come by in the suburbs, you could use desiree or russet potatos I think.
I would add a quarter cup of risoni or long grain rice to this recipe (or even replace the macaroni witht he risoni and add a 1/4 cup for good measure ), and maybe a dash of worcestershire sauce. You couls also substitute some or all of the water for stock for a fuller flavour.
2 litres (8 cups) water
1 cup each of celery sliced, small broccoli florets, carrott diced, zucchini diced, potato diced
1 onion chopped
1 x 410g can chopped tomatoes
1 x 440g can kidney beans drained and washed
½ cup z960gz0 raw small pasta
½ cup tomato paste
4 teaspoons vegatable stock powder
1 teaspoon crushed garlic (in jar)
1 teaspoon dried basil
1 teaspoon oregano
½ cup fresh chopped parsley - i just use a little of the dried stuff
peper to taste
Place all indredients into a large saucepan. Bring to boil, simmer for 20-25mins or until vegtables are tender. To avoid pasta sticking stir occasionally.
I make the same one as Michelle but I don't even bother with the parsley if I haven't got any. It's so yum and really easy to make (very healthy too). I made it for dinner last night You can't beat soup on a cold night in Melbourne!
minestrone soup recipe???
november 06 
mummys big crawling girl
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), and maybe a dash of worcestershire sauce. You couls also substitute some or all of the water for stock for a fuller flavour.
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