Hearty Italian Minestrone

Preheat the oven to 200C, fan-forced. Bring a medium saucepan of salted water to the boil for the pasta. Cut the carrots into 1cm chunks. Finely chop the onion. Crush or finely chop 2 garlic cloves. Cut the bread rolls in half. Drain and rinse the beans.

Heat 1 tbs olive oil in a medium saucepan over medium-high heat. Cook the carrot, onion and garlic, stirring, for 4 mins or until the onion is softened. Add the Italian seasoning and half the tomato paste* and cook, stirring, for 30 secs or until fragrant.

Stir the beans, tomatoes, 1 tsp sugar and 250ml (1 cup) water into the veggies and bring to a simmer. Reduce the heat to medium and cook, covered, for 8 mins to develop the flavour.

Meanwhile, cook the pasta in the pan of boiling water for 6 mins or until almost al dente. Drain. While the pasta is cooking, put the rolls, cut-side up, on an oven tray. Drizzle with 2 tsp olive oil, season with salt and pepper and bake for 6 mins or until toasted.

Add the pasta to the soup. Taste, then season with salt and pepper. Divide the soup among bowls and serve with the rolls (see Kitchen 101). Enjoy!

The soup is best served immediately after cooking, as the pasta will continue to cook in the hot liquid and may become soft and mushy on standing.