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Salt-baked potatoes with harissa butter

1 1⁄2 hours

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Cauliflower recipes

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Beans recipes

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Gnocchi recipes

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Beans recipes

Mexican one-tray roast minestrone

1 hour

34 of 74

Mexican one-tray roast minestrone

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 1 hour

Ingredients

800 g Woolworths Roma tomatoes, halved and quartered
350 g Woolworths exotic tomatoes
1/2 head garlic
1 - 2 shallots, sliced
1 x 50 g box Woolworths enchilada spice
5 T olive oil
sea salt, to taste
1 x 500 ml carton Woolworths vegetable stock, heated
200 g Woolworths penne pasta
1 T smoked paprika
2 garlic cloves, sliced
1 T tomato paste
1 x 400 g can chickpeas, drained and rinsed
sour cream, for serving
basil, for serving

Method

1. Preheat the oven to 200°C. Place the tomatoes, garlic, shallots and half the enchilada spice in a deep roasting pan. Drizzle with 2 T olive oil and season with salt. Roast for 20 minutes.
2. Add the hot vegetable stock and pasta to the tomatoes, adding extra hot water to just cover the ingredients if necessary. Roast for 30 minutes, or until the pasta is tender.
3. Fry the garlic in the remaining olive oil with the paprika, tomato paste and remaining enchilada spice. Toss the chickpeas in the pan.
4. Serve the minestrone in bowls, topped with the chickpeas, flavoured oil, sour cream and basil.

Find more soup recipes here.

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Salt-baked potatoes with harissa butter

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Pea-and-broad bean quiche with sweet potato crust

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Mexican one-tray roast minestrone

Mexican one-tray roast minestrone

Ingredients

Method