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Tomato and meatball minestrone

SERVES 6

Ingredients

4 tbsp. olive oil
1 big onion, in cubes
½ aubergine, in cubes
1 can tomato cubes
1 jar grilled red peppers, cut
1 litre tomato passata or sauce
1 litre beef stock
300 gr minced meat
2 cups pasta in your favourite shape
½ cup yoghurt
100 gr grated cheese
Basil leaves and cress
Crusty baguette to serve

Method

Heat the olive oil and sweat the onion and aubergine until translucent. Add the tomato, red peppers, passata and stock.

Bring to a boil and leave on low heat to thicken a little. Season the minced meat with salt and pepper and roll into little balls. Add to the soup together with the pasta and carefully mix. Cook for another 20 minutes. Serve the soup topped with yoghurt, cheese and basil cress and leaves, and with crusty bread to dip.

PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS

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