Minestrone Soup with Macaroni topped with Crispy Angel Hair

45 mins


5 - 8 pax


Adjust Servings
680g (2 bottles) Naturel Pasta Tomato with Basil Pasta Sauce
340g (1 bottle) Naturel Organic Tomato with Mascarpone Pasta Sauce
300g Naturel Organic Macaroni (uncooked)
2 medium sized onions - chopped
I litre vegetable broth
500 ml water
2 cups carrots - chopped into cubes
2 cups potatoes - chopped into cubes
2 cups corn
1 cup chopped cherry tomatoes
50g Naturel Organic Sundried Tomato
Naturel Pure Olive Oil
1 tbsp Knife Brand Soya Sauce
4 tbsp Naturel Organic Coconut Nectar
3 tbsp MasterFoods Garlic powder
1 tbsp salt
2 tbsp pepper
Crispy Angel Hair - Best to prepare a day before
250g Naturel Organic Angel Hair
3 tbsp salt
Naturel Sunflower Oil


Crispy Angel Hair:
- Bring water to a boil and add salt
- Cook Angel Hair according to package directions, approximately 6 – 7 minutes.
- Drain pasta from pot and refrigerate for 1 hour.
- In a deep fryer, heat oil at 180 °C.
- At each time, take a palm size amount of Angel Hair and twist in to a coil – approximately 3cm diameter.
- Fry the Angel Hair for 3-5 mins or until golden brown. Remove from oil and set aside until ready to serve with soup.
Minestrone Soup:
- Bring water to a boil and add salt.
- Cook Macaroni according to package directions, approximately 6 minutes. Drizzle with olive oil to prevent it sticking together.
- In a pot, heat up olive oil, and sauté onions for 5 minutes. Add chopped vegetables and cook for another 5 mins.
- Add pasta sauces, sundried tomato pesto, vegetable stock and water, stir to combine.
- Add in soya sauce, coconut nectar, salt, and pepper to taste.
- Boil soup for 25 mins on medium fire.
- To serve, scoop macaroni into a bowl, pour soup over and top it with crispy angel hair.